ISSUE 119 DISTRIBUTED WITH THE MALTA INDEPENDENT ON SUNDAY
JUNE 2019
Let the sunshine in
Feast on seafood, sweets, mezze, bakes, drinks, architecture, art and design
FLESSA COLLECTION
THE PRIVATE WELLNESS COMPANY
WARM STEEL B.
BLACK METAL B.
COPPER B. 122, Valley Road, B'Kara
EXPRESSION OF TASTE Inspired by the desire to fulfill aspirations of style, personalization and wellness in the modern bathrooms
Valley Road, B'Kara 122,122, Valley Road, B\Kara Tel: 2149 2149 www.satariano.com
Take advantage of our Summer Sale Enjoy up to 30%
discount
Free BOSCH Appliances with every Nobilia Kitchen
Mdina Road, Mriehel I T:2546 4000 www.oxfordhouse.com.mt Follow us on
Opening soon at the Radisson Blu Resort & Spa, Golden Sands +356 23561111 fb.goldensands@rdbmalta.com
Claire Borg’s Cherries. See feature starting on page 38. Photo by Claire Borg.
T&F EDITORIAL
Editorial S
pring has been a long time coming – did it ever arrive at all? – yet it’s already starting to feel like summer again. In spite of the late rains, what little greenery there was has already disappeared in the intermittent sunshine, and it will be a long while before the rains return, turning what’s left of the countryside green again. That’s all the more reason to turn our attention to our homes where we can plant our own little patch of colour. It’s always good to have something beautiful to look at and where better to enjoy that than in our own homes? Even the tiniest of spaces can be made to look and feel better with a few potted plants and blossoming flowers. Trying filling a room with lush, largeleafed plants. There are many which thrive on neglect or need only minimal care. Keeping a garden green is a constant battle against the scorching heat but if you’re lucky enough to have one, it’s more than worth the effort. Even if your “garden” is just a few square metres of yard, filling it with plants and miniature trees will create a personal oasis where you can escape from the dusty, honking traffic, let time slow down and be still enough to enjoy the moment. So throw open the doors and windows, take out the garden furniture, and let the outdoors in.
Follow us on Facebook, Twitter & Instagram All communication about Taste&Flair magazine should be directed to Corinne Vella at corinne.vella@gmail.com PUBLISHER
The Daphne Caruana Galizia Foundation c/o 56 Melita Street, Valletta VLT1122, Malta EDITORIAL BOARD
Paul Caruana Galizia Andrew Caruana Galizia Matthew Caruana Galizia EXECUTIVE EDITOR
Corinne Vella
EDITORIAL ASSISTANTS
Megan Mallia Amy Mallia
We’ll be back on 7th July with another gorgeous issue of Taste&Flair. ART DIRECTOR
Ramon Micallef +356 9949 1418 ram@box-design.net ADVERTISING MANAGER & EDITORIAL CONTRIBUTOR
Sean Ellul +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt ADVERTISING ASSISTANT
Christine Mifsud +356 21 345 888 ext 138 cmifsud@independent.com.mt PRODUCTION MANAGER
André Camilleri
PRODUCTION ASSISTANT
Conrad Bondin
PREPRESS & PRINTING
Print It
The exotic Alocasia Augustiniana or African mask has beautifully coloured spade-shaped leaves that turn from purple to bluish green as they unfurl. This grows easily indoors and needs minimal care.
6
ISSUE 119 JUNE 2019
Distributed with The Malta Independent on Sunday*. The Malta Independent on Sunday is published by Standard Publications Ltd tel +356 21 345 888 *The surcharge on The Malta Independent on Sunday, or any charge for this magazine is retained by Standard Publications Ltd.
Bringing home to the office.
www.joinwell.com.mt
+356 2278 2000
Mill Street Qormi QRM 3102
M&S FOOD
NEW FOOD STORES NAXXAR -
ST.PAUL’S STR.
| HAMRUN -
DANIELS MALL
VALLETTA | SLIEMA | THE POINT | BAY STREET | DANIELS | NAXXAR
Discover what’s in store at M&S Food, from easy ideas for all the family to tasty street food snacks.
T&F CONTENTS
CONTENTS FOOD & DRINK
CULTURE & DESIGN
18
60
Make it mezze Food to share
32 38
Pantry essentials
Cherry picking Claire Borg’s moreish desserts and bakes
How does your garden grow? Fit a kitchen garden into any space
55
62
Shrimps, prawns and langoustines Michael Diacono serves up a seafood feast
115
Music in Malta Catch this exhibition before it closes
Where seaside meets country A long-established hotel gets a fresh new look
The cave house on a cliff 2,600 years of history reimagined
Second life How a family home reclaimed its past
78
90
98
112
Green cover up Plants for pleasure and protection
Best of Taste&Flair’s cocktails Kick off summer with our favourite drinks
128
10
ISSUE 119 JUNE 2019
Love and Desire The Pre-Raphaelites and Italy
Whether you’re in the mood for exciting hand-crafted cocktails, gourmet nibbles or sweet delights, The Bridge is a great place to relax while taking in the view. Open Daily from 08:00 – Late T: 21374894 E: fb.stjulians@rdbmalta.com
C ASUAL DINING BY THE WATER’S EDGE AT THE RADISSON BLU RESORT, ST JULIANS OPEN FOR LUNCH DAILY AND FOR DINNER ON TUESDAYS, WEDNESDAYS, FRIDAYS AND SATURDAYS C ALL ON 21374894 FOR RESERVATIONS
T&F SNACK
EGGS ON ENGLISH MUFFINS
This deliciously satisfying English muffin combination is a must for your weekend brunch or a lazy weekend breakfast. We’ve given it a Mediterranean twist. INGREDIENTS (PER PERSON)
extra virgin olive oil 1 white English muffin 1 slice of Cheddar cheese (or similar) 1 rasher of bacon 1 egg salt and pepper sliced green olives
1. Slice the English muffin in half and warm it
in the oven at 150°C (gas mark 5). 2. Fry the egg in plenty of olive oil and add salt and pepper. Once it has
turned golden brown, flip it over to do the yolk and cook it until it is no longer runny. Fry the bacon in the same frying pan (in very hot oil). 3. Take the English muffin out of the oven and arrange the egg and bacon
on top. You can top it off with a slice of cheese and some sliced green olives.
14
ISSUE 119 JUNE 2019
are
s t e r c e s e m so s r e h t o n a h t r e tasti
Food Ltd
facebook.com/attardcofood
PROMOTION T&F
The Phoenix Restaurant Brunch The Phoenix restaurant is rather special – a little piece of history nestled snugly into the grandeur of The Phoenicia. An unusually large room filled with natural light and adorned with rich fabrics, enhanced by patterned walls, colourful carpets and fine chandeliers. The quality of design is reflected in the culinary feats of the award-winning brigade of chefs. An unmistakable grand entrance is enhanced by a woodpanelled bar, where a bountiful brunch buffet is graciously laid out.
O
n Saturdays, The Phoenix delights with a leisurely and lavish brunch that spills beyond the wood panelled bar to take up most of the display space on either side. This bountiful and eye-catching array of delicious food is designed to sate the appetite after a good Friday night out, or those who are tired after their shopping expeditions in Valletta and are in need of relaxation and refuelling. A nice touch is that diners may sit out on the Terrace on a sunny day, overlooking The Phoenicia’s 7.5 acres of verdant gardens with views all the way to Marsamxett Harbour. Gentle breezes waft in and the blue Mediterranean sparkles with small bursts of light. Diners sample and eat at leisure, wandering back and forth to and from the buffet as they discover tasty treats and goodies. The idea is to linger over the buffet, dip into the à la carte for hot dishes, dwell for a moment on the advice of the waiting staff as they describe the everchanging specials, and to finally indulge in a range of decadent desserts. Those who like a good drink can enjoy unlimited amounts of the cocktail du jour, from Bloody Marys to Bellinis and all stops in between. This brunch with a twist is too deep to list in its entirety here. Suffice it to say it includes baked goods like brioche loaf, croissants and almost every kind of bread complemented by every kind of cold cuts and cheese you can imagine. Pickles, chicken liver pâté, herrings, chutney, medjool dates and a raft of other tempting morsels will tempt your palate Most diners need all the time at their disposal to fully appreciate this mouthwatering brunch. Doors open at 11:30 and close at 15:30, with the soft and inviting armchairs of Palm Court beckoning only a short stroll away. n
The Phoenicia Malta • Tel: 2122 5241 • dine@phoeniciamalta.com • www.phoeniciamalta.com
ISSUE 119 JUNE 2019
17
T&F CUISINE
18
ISSUE 119 JUNE 2019
CUISINE T&F
Levantine mezze Mezze are a fun way of sharing a meal, whether as a breakfast spread, light lunch or dinner starter. Serve these with plenty of bread, dishes of labneh and olives, and with extra lemon juice, olive oil, and za’atar so everyone can adjust the flavour according to taste. Food and photography: Corinne Vella and Amy Mallia
ISSUE 119 JUNE 2019
19
T&F CUISINE
“Taboon” Bread andMana’qish Serves 6 as part of a spread Preparation: approximately 2 hours Baking: 5 minutes per tray
Taboon bread takes its name from a traditional oven in which the raw dough Is baked on a bed of hot stones. You can replicate the effect by placing clean pebbles on a baking tray and placing them in a hot oven for several minutes before draping the raw dough over them. Alternatively, use a standard oven tray and press the dough lightly with your fingertips to dimple its surface. This will help to stop the bread puffing up. We used the same bread recipe for the mana’qish, small rounds of baked pastry topped with oil and za’atar, a mix of thyme, marjoram, sumac, sesame seeds and seasoning which you can buy ready-made from specialised grocery shops and the larger supermarkets. BASIC BREAD DOUGH
500g bread flour • 250g wholemeal flour 22g instant yeast • 8 tablespoons olive oil around 300ml water • 1 tablespoon salt MANA’QISH TOPPING
6 tablespoons za’atar (we used a mix of Aleppo and Lebanese za’atar) • extra virgin olive oil
20
ISSUE 119 JUNE 2019
CUISINE T&F
1. Put the flours, salt and yeast into
4. When the dough is well risen,
8. Put the dough discs onto baking trays
a bowl. Add the olive oil and stir together. Add the water a little at a time, stirring between each addition, until a dough forms. This should be firm but soft, and not sticky. If the dough is too wet, add a bit more flour.
preheat the oven to 200°C.
cut six of those pieces in half. You should have 6 large and 12 small pieces. Put the dough pieces on a tray and cover them with a slightly damp cloth to stop them drying out.
lined with non-stick paper, press lightly with your fingertips to dimple the dough (this stops the dough puffing up) and then spoon the za’atar-oil mixture over the dimpled dough and use the back of the spoon to spread it out. Bake for 5 minutes or until golden brown, then remove from the oven and leave to cool on a rack.
a floured surface, then put it back in the bowl, cover it with a damp cloth and set it aside until the dough doubles in size.
6. Mix the za’atar with enough olive oil to
9. Now, using your hands, flatten and
make a loose paste to top the mana’qish.
3. Punch down the dough to remove
7. Sprinkle flour onto a counter top and,
large air bubbles and knead it again for a few minutes. Cover it again and set it aside until it doubles in size.
working quickly, roll out the small dough pieces into flat circles around 8cm across.
stretch the remaining dough pieces into large discs about 20cm across and lift them onto baking trays lined with nonstick paper. Press lightly all over with your fingertips to dimple the dough. Bake for 5 minutes, or until golden brown. Remove from the oven and leave to cool on a rack.
2. Knead the dough for a few minutes on
5. Cut the dough into 12 pieces and
ISSUE 119 JUNE 2019
21
T&F CUISINE
Babaghanuj Serves 4 as part of a spread Preparation & cooking: approximately 50 minutes
Babaghanuj tastes best when freshly made. Double up on cooking time by preparing babaghanujh and mutabal together. Most people prefer one or the other, so it’s good to have both at table. YOU WILL NEED
2 small aubergines or one large one (about 500g) 2 tablespoons tahini (sesame paste) 2 cloves garlic, peeled juice of 2 lemons • salt • pepper 2 tablespoons extra virgin olive oil TO GARNISH
toasted sesame seeds
22
ISSUE 119 JUNE 2019
1. Set the oven to high (around 230°C).
3. Next, slit open the skin and use
While the oven’s warming up, wash the aubergines and wipe them dry, and then place them in a roasting pan and brush them all over with olive oil.
a spoon to scoop out the cooked flesh into a mixing bowl.
2. Prick the skin with a fork in several
places (this helps allow steam to escape) and roast the vegetables till the flesh is soft and pulpy (around 20 minutes). Remove the pan from the oven and let the aubergines cool down.
4. Add the tahini and lemon juice and
stir well. Crush the garlic to a pulp using the side of a knife blade and stir it into the mix. Season to taste and store in a fridge until needed. 5. To serve, spoon the babaghanuj into a
bowl, drizzle olive oil over it and scatter toasted sesame seeds over the top.
BRINGING YOUR EVENTS ALIVE OPENING SOON AUGUST 2019
A BUILDING WHICH GOES BEYOND YOUR EXPECTATIONS Our emblematic building is the perfect balance of beauty, functionality and versatility. Its spectacular façade and entrance are ideal for showcasing your event. The center’s rooms and auditoria offer infinite versatility for all types of events, whatever their size.
The top floor offers a world of options and essential flexibility with our five break-out rooms, the perfect complement to your event. Transformable and functional space is created by using adjustable soundproof panels, allowing you to create as much space as needed.
The three-storey building features a foyer, reception area and a multipurpose conference room on the ground floor, making it an ideal space for exhibitions or catering events. The conference room on the first floor can seat a total of 210 delegates, suitable for large meetings and opening or closing ceremonies with large audiences.
Complement your event with the latest state of the art audio visual equipment and a dedicated high speed internet connection. Raised adjustable flooring provide endless set-up options allowing you to be the mastermind behind the configuration of your event. On-site parking is also available providing a complete hassle-free experience.
Urban Valley Resort & Spa
Triq Wied Ghollieqa, Kappara SGN 4437, Malta.
T: +356 2138 5926 - E: info@urbanvalleyresort.com - www.urbanvalleyresort.com
T&F CUISINE
Hummus
Serves 4 as part of a spread Preparation: 20 minutes
Hummus is a staple of any mezze spread. It can be easily and quickly prepared using canned chickpeas. They taste as good as the dried variety which need a long soaking and cooking time. For a smooth paste, remove the chickpea skins before blending. This is quicker and less fiddly than it sounds. Simply rub the peas together lightly between your hands. The skins will slip off and can be removed easily.
YOU WILL NEED
2 cans chickpeas, drained and rinsed (about 500g) 4 tablespoons tahini (sesame paste) 2 tablespoons plain yogurt 2 tablespoons extra virgin olive oil juice of 1 lemon • 3 cloves garlic, peeled 1 teaspoon freshly ground cumin 1 teaspoon paprika • 1 teaspoon sumac salt • fresh pepper TO GARNISH
whole chickpeas chopped parsley
24
ISSUE 119 JUNE 2019
1. Stir the lemon juice into the
4. Adjust the thickness of the paste by
tahini paste and whip lightly until it turns creamy and pale in colour.
adding a little tepid water and stirring well. Season to taste and blend for another couple of minutes. Put the mixture in the fridge for at least a couple of hours to allow the flavours to infuse.
2. Crush the garlic into a paste using the
flat side of a knife blade and add it to the tahni-lemon mix with a pinch of salt. 3. Tip the drained chickpeas into a bowl
or a food processer, add the lemontahini sauce and spices and blend well. Spoon in the yogurt and blend again.
5. To serve, spoon into a flat dish,
and smooth over the top using the back of a spoon. Drizzle with olive oil and garnish with whole chickpeas and chopped parsley.
ISSUE 119 JUNE 2019
25
T&F CUISINE
Baked Falafel A favourite street food, falafel is usually deep fried to order. Watching falafel vendors keep up with demand is fascinating because of the speed at which they work, scooping up the falafel paste, pressing it out into a vat of sizzling oil, only to scoop it up again minutes later, toss it into a paper bag, hand it over to a waiting customer and rapidly move onto the next one. Baking falafel is slower and more relaxed. The result is softer and less oily, but no less delicious. These are best enjoyed fresh out of the oven.
Makes about 30 pieces
Preparation & cooking time: approximately 45 minutes
YOU WILL NEED
2 cans of chickpeas, drained and rinsed 2 tablespoons of fresh mint leaves, chopped 2 tablespoons of fresh parsley, chopped 1 small yellow onion, peeled and finely chopped ½ teaspoon crushed coriander ½ teaspoon ground cumin ½ teaspoon cayenne pepper ¼ teaspoon baking powder juice of 1 ½ lemons 2 eggs, lightly beaten 5 tablespoons sesame seeds, lightly toasted ¾ teaspoon salt 4 tablespoons olive oil YOGURT DIPPING SAUCE
6 tablespoons Greek yogurt juice of 1 lemon 1 tablespoon extra virgin olive oil 1 tablespoon fresh dill, chopped salt • freshly ground pepper
1. Preheat the oven to 180°C. 2. Meanwhile, make the paste. Blend
TAHINI DIPPING SAUCE
4 tablespoons tahini (sesame paste) 1 clove of garlic, peeled and finely chopped 1 tablespoon freshly squeezed lemon juice a little warm water • salt
the drained and rinsed chickpeas with the chopped onion, garlic, spices, lemon juice, baking powder and season to taste. The mixture should be roughly minced, not smooth, or it will break up when cooking.
TO GARNISH
3. Stir in the beaten eggs a little at a
chopped fresh coriander
26
ISSUE 119 JUNE 2019
time until the paste clumps together.
4. Lightly brush two baking trays with olive
oil. Use two small spoons to shape dollops of the paste into flat discs around 4cm across directly onto the baking tray. Repeat the process until all the mixture is used up. 5. Now, brush the top of the paste discs
with olive oil and place the baking trays in the oven. Let the falafel discs bake for 15 minutes then flip them over and bake for another 10 minutes. They should turn a light golden brown.
CUISINE T&F
6. Meanwhile, prepare the dipping sauces.
For the yogurt sauce, simply mix the ingredients thoroughly together. To make up the tahini sauce, loosen the tahini with a little warm water, then stir in the other ingredients. The consistency of the sauces should be lightly creamy. 7. Serve the falafel warm from the oven piled
up on a plate, topped with chopped fresh coriander, and with dipping sauces on the side.
ISSUE 119 JUNE 2019
27
T&F CUISINE
Tabouleh Serves 4 as part of a spread Preparation: approximately 30 minutes
Light, refreshing and satisfying, tabbouleh is a mouthful of summer. The sharp tang of lemon cuts through the sweetness of the fresh herbs and the fine bulgur grains add just enough bite. If you’re making this ahead, prepare the salad up to step 4 and then mix everything together just before serving. For variety, you can also add a handful of finely chopped cucumber and tomato.
28
ISSUE 119 JUNE 2019
YOU WILL NEED
1 large bunch flat-leaf parsley, leaves only, washed and finely chopped 1 small bunch fresh mint, leaves only, washed and finely chopped 1 packet fine bulgur wheat 1 cupful boiling water extra virgin olive oil juice of 1 ½ lemons • salt freshly ground black pepper
1. Put the bulgur into a heat proof
bowl and pour in enough hot water to just cover it. Cover the bowl and put it aside for about 10 minutes while the bulgur soaks up the water. Add more water during soaking time, if necessary. The grains should be soft, but still have a slightly crunchy bite.
2. Meanwhile, prepare the herbs. Wash
the parsley shake out as much water as possible, and pat the rest dry. Pull off the leaves, discard the thickest stems, and separately chop all the herbs very finely. Put the parsley into a large bowl and keep the mint aside. 3. When the bulgur is ready, drain away
any excess water and sprinkle the wheat into the parsley. Mix well and leave aside. 4. In a separate bowl, mix the
olive oil with the lemon juice, and stir in the chopped mint. Leave it to steep for a few minutes. 5. Pour the mint and oil mix over
the parsley, stir well and season to taste. Serve with extra olive oil and lemon juice on the side.
T&F CUISINE
Mutabal Serves 4 as part of a spread Preparation and cooking: approximately 50 minutes
Mutabal is similar to Babaghanuj but is milder and creamier. The garlicky taste is typical but you can use less of it or leave it out altogether, if you prefer. Lemon juice should be freshly squeezed as the bottled variety can’t match its taste. YOU WILL NEED
2 small aubergines, approximately 500g juice of 2 lemons 4 tablespoons Greek yogurt 3 cloves garlic 2 tablespoons tahini (sesame paste) 1 tablespoon extra virgin olive oil salt TO GARNISH
lemon zest chopped parsley
30
ISSUE 119 JUNE 2019
1. Begin by pricking the unpeeled
3. Allow the aubergines to cool
aubergines using a fork and then roasting them over an open flame for about 20 minutes. It will create a lovely, smoky flavor which can’t be matched by oven roasting. You can use the largest burner on a gas cooker. Alternatively, roast the vegetables on a barbecue.
thoroughly, then cut them open lengthwise and use a spoon to scoop out the cooked flesh into a bowl. Remove any large clumps of seeds.
2. Rotate the aubergines frequently
so they’ll cook evenly. By the time they’re done, the skin will be charred all over and the flesh should be soft and pulpy. You can test whether they’re done by inserting sharp knife into the thickest part. It should go through without any resistance.
4. Mash the aubergine with a fork. Then
add the tahini, yogurt, a pinch of salt, and the lemon juice and mix well. 5. Use the blade of a knife to crush and
mash the peeled garlic cloves into a rough paste with a couple of pinches of salt. Stir this into the aubergine mix. 6. Spoon the mixture into a shallow bowl
and keep refridgerated until needed. To serve, drizzle olive oil over the top and scatter chopped parsley and lemon zest.
T&F CUISINE
Levantine Mezze Ingredients SUMAC In a spice market saturated with scent and colour, sumac stands out because of its deep purple hue. It is made from the purple-red berries of Rhus coriaria, a bushy shrub which grows around the Mediterranean. The berries are harvested in late summer, dried, and ground to a fine powder, and the bushy plant is cut back to the ground so that it will grow and fruit again the following year. Commonly known in southern Europe as Sicilian sumac because it is native to the region, sumac (the name is Aramaic) is an unusual spice in that it is tart because of its acidic content, astringent because of its tannins, and also aromatic, with notes of wood and citrus. Its tartness makes it a flavouring substitute for lemon or vinegar, but it is an essential ingredient in its own right. Sumac is used in dishes across North Africa and the Middle East. Its most important use is as one of the key ingredients of za’atar. Use sumac to spice up dips (see the hummus recipe on page NN), vegetable salads (raw, halved cherry tomatoes sprinkled with sumac and olive oil are delicious), and to add a fruity, tart flavour to seafood. Try sprinkling it over grilled prawns with coriander and minced garlic, or on baked, filleted fish drizzled with extra virgin olive oil. It can also be rubbed into meat before cooking or as a lemon substitute in meat marinades. ZA’ATAR Za’atar is both a plant and a condiment. The za’atar plant, Origanum Syriacum, grows wild in the Middle East and is harvested to make the condiment by mixing the dried leaves with sesame seeds and sumac. The recipe – and the resulting colour – varies according to the region. Za’atar halabi (the best sort is reputedly from Aleppo) is reddish-brown and has an earthy taste that is a little different from that of its greener cousin from Lebanon and Jordan, the sort that is typically used in making mana’qish (see page NN). To make za’atar halabi, crushed nuts and additional seeds and spices are added to the standard za’atar mix of thyme, sumac and sesame seeds. Za’atar can be enjoyed at any meal time and makes a quick and tasty breakfast, served with flat bread, olive oil and labneh. Serve the za’atar in small, shallow bowls accompanied by small bowls of olive oil for dipping, plenty of flat bread, and a dish of labneh. To eat, tear off a piece of bread, dip it in the oil or labneh and then lightly press the bread into the za’atar. The dishes are often shared, so it is considered polite to use only small pieces of bread and to not redip any bread with a bite taken out of it. Origanum Syriacum is not easily available outside the Middle East but you can make your own za’atar by mixing dried thyme, marjoram, and oregano leaves with toasted sesame seeds (roughly 3 volumes of leaves to 4 volumes of sesame seeds) and ground sumac (approximately one tablespoonful for every 200g of sesame seeds and leaves). Blend the ingredients briefly in a spice grinder to break up the dried leaves and some of the seeds. The ground mixture should be rough, not powdery, and it will keep for several months if stored in an airtight container.
32
ISSUE 119 JUNE 2019
LABNEH Labneh tastes fresh and tangy, like the yogurt from which it is made. The thick cream cheese is eaten raw as an accompaniment, served with fruit as a dessert or snack, and used in cooking as a milk or sour cream substitute. If your local grocer or supermarket doesn’t stock it, try making your own from natural, additive-free yogurt. Typically, 500g of yogurt will make around 350g of labneh. Stir a teaspoon of salt into 500g of yogurt. Set a sieve over a bowl, line it with cheesecloth, spoon in the salted yogurt, wrap the cloth over the yogurt and weigh it down with a heavy item to force out the liquid. Put the bowl in the fridge and let the liquid drain overnight. The longer the yogurt drains, the thicker the labneh. Aim for a thick, creamy consistency which is easy to spread. To store the labneh, spoon it into a sterilised jar with a screw-top lid or put it in a bowl and pour a thin layer of olive oil over the top. Keep the labneh refridgerated until needed.
T&F PROMOTION
Broadside Terrace
An alfresco oasis in heart of St Julian’s Chic with a whole lot of style, Broadside Terrace is set to impress this season with a great food and beverage menu designed to make you swoon. Located right by the water’s edge at Corinthia Hotel St George’s Bay, Broadside Terrace offers a tranquil and classy environment where you can enjoy a relaxed evening in the best of company. Here’s your chance to escape the ordinary and step into this tranquil environment while the day comes to an end. Enjoy the fresh evening breeze and stunning sea views from your front row seat as the skies turn from stark blue to vibrant pink. As far as food goes, it’s all about the finest ingredients cooked on an open-air woodchip grill by master chefs. Whether it’s meat or seafood or a bit of both, the menu is assorted and delightful and comes with a couple of vegetarian options to ensure everyone has a good time.
34
ISSUE 119 JUNE 2019
St Julian’s got a new hangout and you’re going to want to visit.
PROMOTION T&F
You’ll also be served four Mediterranean mezze on a complimentary basis with every main course ordered. As far as cocktails go, Broadside Terrace is definitely another go-to spot, offering a range of delicious signature cocktails alongside classic favourites. Some of the most requested include a Japanese Mojito as well as the Thirsty Napoleon that definitely packs a punch. Sounds too complicated? Order a Moscow Mule and watch the world go by in what is possibly the most relaxing upmarket venue in St Julian’s. Free parking is also included to ensure that your visit runs smoothly from start to end. Broadside Terrace – there’s nothing quite like it.
CORINTHIA ST. GEORGE’S BAY, ST. JULIAN’S. Open daily for drinks and dinner from 17:30 to 22:30. Tel: +356 2370 0000, Web: BROADSIDETERRACE.COM
ISSUE 119 JUNE 2019
35
T&F PROMOTION
Da Marina Pizzeria
Marina Hotel Corinthia Beach Resort
If you’re an authentic pizza lover, then you’ve definitely got to try Da Marina Pizzeria at least once; twice if you just can’t get enough.
36
ISSUE 119 JUNE 2019
Located within the Marina Hotel Corinthia Beach Resort, Da Marina Pizzeria is a family friendly eatery that ticks all the right boxes. From gorgeous views to delicious menu options, finding a reason to visit this restaurant shouldn’t be too hard. If you know your pizza, then you’d probably agree that artisanal Neapolitan pizza is best, and that’s precisely what Da Marina Pizzeria delivers. A mouth-watering combination of superb dough and the freshest and seasonal ingredients prepared using traditional methods and served with flair. Whether it’s a family celebration, a get together, a birthday party or any other important event, Da Marina Pizzeria is always a good idea. You’ll also get three hours of complimentary parking to ensure your visit is nice and easy from start to end. Watch the day turn to dusk from the terrace, or dine under the stars surrounded by the spectacular views of the bay below. The location is gorgeous and the food comes with high recommendations, which you’d probably want to try for yourself. As far as pizzas go, you might want to start off with a Da Marina pizza or the I Grandi di Parma pizza, which are definitely the stars of the show. Da Marina includes tomato sauce, fresh asparagus,
PROMOTION T&F
porcini mushrooms, burrata mozzarella, truffle oil and rocket leaves, whereas the latter includes tomato sauce, mozzarella, thinly sliced prosciutto, rocket leaves and parmesan shavings. If it’s more of a pasta sort of day, we’d definitely recommend the spaghetti vongole e bottarga that brings together the delicate flavour of clams steamed in white wine with parsley, garlic and dry tuna roe shavings, as well as the rigatoni al pesto di pistachio if you’d rather have a vegetarian option that includes a delicious combination of pesto and Sicilian pistachios finished off with a dollop of cream. Don’t forget to leave room for dessert. We offer a delicious assortment of Italian sweet delicacies that include a warm almond tart served with vanilla ice cream and a traditional Tiramisu prepared using mascarpone cream, coffee and savoiardi biscuits. A definite must-try, Da Marina pizzeria is open daily 18:30 – 22:30hrs. Marina Hotel Corinthia Beach Resort, St George’s Bay, St Julians. Tel: +356 2370 2000, info@marinahotel.com.mt, MarinaHotel.com.mt
ISSUE 119 JUNE 2019
37
T&F DESSERTS
C H E R R Y
38
ISSUE 119 JUNE 2019
DESSERTS T&F
There is something irresistible about bright red, juicy cherries. Claire Borg turns this season’s fruit into gorgeous desserts. Photography: Claire Borg
In Sicily and in Croatia I have driven through long valleys lined with cherry trees. It’s beautiful to see the fruit glistening among the green leaves. Cherries grow well all around the Mediterranean though, sadly, not here in Malta and Gozo. There are many as 1000 cherry varieties but, across most of Europe, the more common type is the dwarf sour or tart cherry. These can be eaten raw but are very popular for cooking and baking and are the type used to make cherry juice. Packed with great taste and goodness, the fruit is sold fresh and as glacée cherries, dried or cocktail cherries, and as preserved and sweetened maraschino cherries. Cherries make beautiful jams and compôtes, are gorgeous soaked in alcohol, and moreish when covered in chocolate. The only fault I can find is that cherry trees don’t thrive here.
P I C K I N G
ISSUE 119 JUNE 2019
39
T&F DESSERTS
40
ISSUE 119 JUNE 2019
DESSERTS T&F
Chocolate Cherry Cream Cake
You can also make the cake layers a day ahead and then finish it off just before serving. PREPARATION
COOKING TIME
SERVES
60
40
8-10
MINUTES
MINUTES
PEOPLE
FOR THE CAKE
230g plain flour 120g dark cocoa powder 350g sugar 3 ½ teaspoons baking powder 270 ml milk 25 ml red wine vinegar 3 eggs 190 ml vegetable oil 25 ml brandy or cherry brandy 20 ml boiling water CHOCOLATE GANACHE
200g dark chocolate 200g heavy cream
5. Leave the cakes to cool down
for a few minutes then remove them from the tins and let them cool completely on a wire rack. 6. Now, make the compôte. Mix all the ingredients in a small pot over a medium heat and bring the mixture to the boil. Stir, reduce the heat, and leave the mixture to simmer for 15-20 minutes. 7. Let the compôte cool, then blend half a cupful to a smooth and even spreadable texture. 8. To make the ganache, put the
WHIPPED CREAM
300 ml whipping cream ½ a vanilla pod, scraped 3 tablespoons sifted icing sugar
1. Butter two cake tins (10” or 11”) and dust them with cocoa powder. Preheat the oven to 180°C (160°C if fan-operated). 2. Sift the cocoa powder, flour
and baking powder into a large bowl. Add the sugar and mix. 3. Drizzle the vinegar onto the milk
and stand for 5 minutes. Add the oil, eggs and brandy to the milk. Mix well, then fold into the dry mix. 4. When the mix is evenly combined,
add the boiling water and fold it in. Divide the batter between the two buttered cake tins and bake for about 40 minutes, or until the cake is done when tested with a skewer.
chocolate and cream n a large bowl, set over a small pot of hot water. Stir the ingredients together and set aside to cool down. 9. Whip the creams together until
they form soft but firm peaks. 10. Trim the tops off the cakes so you
are left with two even layers. You can cut each cake horizontally into two layers if you want a 4-layer cake. 11. Place the cake layers side by side on
a work surface. Spread each one with a thin layer of ganache, then add a good helping of compôte and spread it out evenly. Put half of the cream on each layer (one quarter, if you are making a 4-layer cake) and spread it out. 12. Now, stack the cake layers carefully and chill the cake until it sets. This will take about an hour. Top with plenty of fresh cherries before serving.
ISSUE 119 JUNE 2019
41
T&F DESSERTS
Chocolate CAKE WITH ALMONDS & CHERRIES PREPARATION
COOKING TIME
SERVES
25
40
8-10
MINUTES
MINUTES
PEOPLE
YOU WILL NEED
230g plain flour 90g dark cocoa powder, plus extra for the cake tins 320g sugar 3 teaspoons baking powder 250 ml milk • 3 eggs 25 ml red wine vinegar 175 ml vegetable oil 25 ml strong coffee 20 ml boiling water FOR THE FILLING
Chocolate spread (I used a shop bought one) Cherry brandy Fresh cherries Flaked almonds
1. Butter the inside of two
cake tins (8”-10”) and dust them with cocoa powder and preheat the oven to 180°C (160°C, if fan-operated). 2. Sift the cocoa powder, flour
and baking powder into a large bowl. Add the sugar and mix. 3. Drizzle the vinegar onto
the milk and stand for 5 minutes. Now, add the oil, eggs and coffee. Mix well, then fold into the dry mix. 4. When the mixture is
evenly combined, add the boiling water and fold in. 5. Divide the batter evenly
between the cake tins and bake in a hot oven for about 40 minutes, or until the cake is done when tested with a skewer. Leave the cakes to cool on a rack. 6. Trim the cake tops to level them
out. You can use the trimmings to make the semifreddo base or just enjoy them as they are. 7. Wash, pit, and chop the
filling cherries into small pieces. Save some for the garnish. 8. Drizzle some cherry brandy
onto the first cake, then gently spread it with chocolate spread. Add a layer of chopped cherries. Place the second cake layer on top, spread it with chocolate and coat with flaked almonds. Garnish with fresh cherries.
42
ISSUE 119 JUNE 2019
T&F DESSERTS
44
ISSUE 119 JUNE 2019
DESSERTS T&F
Cherry Yoghurt Cake Tart PREPARATION
COOKING TIME
SERVES
75
60
8-10
MINUTES
MINUTES
PEOPLE
PLUM AND CHERRY COMPÔTE
2-3 large red plums, pitted and chopped 12 cherries, pitted • 50g sugar a sprinkle of cinnamon ¼ glass red wine YOGHURT CAKE MIX
150g vanilla yoghurt 100g soft butter • 3 egg yolks 100g sugar • 80g flour 1 teaspoon baking powder 1 tablespoon lemon zest CRUMBLE
20g sugar 20g butter 50g flour TO ASSEMBLE
Short crust pastry (I used ready-made pastry) GARNISH
2 tablespoons icing sugar lemon juice fresh cherries
1. First, make the compôte. Mix all the ingredients in a small pot over a medium heat and bring the mixture to the boil. Stir, reduce the heat, and leave the mixture to simmer for 15-20 minutes.
2. Next, prepare the cake batter. Beat the butter and sugar until they become a lighter shade. Add the yolks and beat for one minute. Add the yoghurt and zest, mix, then add the sifted flour and baking powder and stir everything together. 3. To prepare the crumble, mix the flour and sugar and rub in the butter until the mixture resembles fine breadcrumbs. 4. Preheat the oven to 170°C (155°C, if fan-operated) and line a 10” cake tin with baking paper. 5. Roll out the short crust pastry and use it to line the cake tin. Add the yoghurt cake mix and even it out. Next, spoon in the compôte, chop some cherries, scatter them over the surface and press them into the mix, and top with the crumble mix. Bake the cake for 55-60 minutes, then remove it from the oven and allow it to cool. 6. Once the cake has cooled down,
drizzle it with icing made by mixing two tablespoons of icing sugar with lemon juice. Garnish with cherries and serve.
ISSUE 119 JUNE 2019
45
Francesca Curmi Top World Junior Player
www.sanmichel.com
DESSERTS T&F
CHERRY PARFAIT PREPARATION
SERVES
5
1
MINUTES
PERSON
YOU WILL NEED
2 tablespoons muesli or granola • 2 tablespoons flaked almonds 2 tablespoons dried cherries • 150ml plain yoghurt 2 tablespoons honey • 1 tablespoon chia seeds • 12-15 fresh cherries
1. Mix the dried cherries, muesli and flaked almonds
and place at the bottom of a glass or bowl. 2. In a bowl, mix the yoghurt, honey and chia seeds and spoon over the muesli mix. 3. Top with pitted, halved cherries and serve at once.
ISSUE 119 JUNE 2019
47
T&F DESSERTS
LEMON CHERRY CHEESECAKE
PREPARATION
SERVES
10
3
MINUTES
PEOPLE
YOU WILL NEED
220g cream cheese 150g vanilla yoghurt 3 tablespoons sifted icing sugar 1 teaspoon lemon zest 1 tablespoon lemon juice 6 digestive or similar biscuits, crushed fresh cherriesÂ
1. Whisk together the cream
cheese, yoghurt, icing sugar and lemon juice and zest. 2. Spoon the biscuits into
3 small bowls or glasses 3. Spoon the cream cheese
mix on top and garnish with more lemon zest and cherries. Serve immediately. 48
ISSUE 119 JUNE 2019
T&F DESSERTS
SEMIFREDDO CAKE LAYER
2 cups chocolate cake crumbs 2 tablespoons chocolate spread 2 tablespoons brandy PINK LAYER
200g vanilla ice cream 2 tablespoons honey 150g frozen forest fruits with cherries (or add some cherries) 100 ml double cream WHITE LAYER
300g vanilla ice cream 100 ml double cream TO GARNISH
Fresh cherries
1. Lightly brush a loaf
tin with vegetable oil and line it with a double layer of cling film. 2. Crumble the cake into
fine crumbs, add the chocolate spread and brandy and mix well. Place the mixture at the bottom of the loaf tin and press it down evenly. 3. Next, blend all the
ingredients of the pink layer and spoon evenly on top of the chocolate cake layer. Scatter pitted cherries over it. 4. Blend the white layer
ingredients and pour the mixture over the cherries. Tap the loaf tin to remove any air bubbles and place it in the freezer to set completely (at least two hours).
50
ISSUE 119 JUNE 2019
PREPARATION
FREEZER TIME
SERVES
20
2
8-10
MINUTES
HOURS MINIMUM
PEOPLE
5. To serve, remove
the loaf tin from the freezer and let it sit for a few minutes before cutting it with a knife dipped in hot water.
Oreo Mint FrappĂŠ An oasis of flavour.
T&F DESSERTS
CHOCOLATE CHERRY CHEESECAKE BROWNIE PREPARATION
COOKING TIME
MAKES
YOU WILL NEED
400g soft butter 400g dark chocolate 6 eggs 550g sugar 140g plain flour 140g dark cocoa powder 25-35 fresh cherries, pitted and halved 2 tablespoons beaten egg 2 large tablespoons cream cheese
25
40
20
MINUTES
MINUTES
PIECES
1. Place the 400g of
dark chocolate in a large bowl. Put the bowl over a small pot of water and heat. Stir the chocolate until it dissolves, then bring it off the heat. 2. Add the sugar and
butter to the melted chocolate and stir until they dissolve well. Add the eggs one by one, while stirring continuously. Add the sifted flour and cocoa and mix them in. Finally add the cherries (save some to place on top of the brownie) and fold in. 3. Transfer the batter
into a baking tin lined with non-stick paper). Mix the cream cheese and egg and randomly place spoonfuls of the mix on top of the brownie batter. Add the remaining chopped cherries and bake in a hot oven set to 170°C (155°C, if fanoperated). The cooking time depends on how soft you like your brownies. For a soft centre, bake the batter for 38-40 minutes. Bake for 42-47 minutes for a firmer texture. 4. Let the mixture cool in
the tray, then cut it into rectangles or squares. Serve with fresh cherries.
52
ISSUE 119 JUNE 2019
DESSERTS T&F
CHERRY & ALMOND ROCK CAKES PREPARATION
COOKING TIME
MAKES
20
20
12
MINUTES
MINUTES
PIECES
These taste best when served slightly warm and sprinkled with icing sugar. YOU WILL NEED
225g flour 3 teaspoons baking powder 125g butter 100g sugar 1 egg 2 tablespoons plain yoghurt ½ vanilla pod, scraped 1 tablespoon lemon zest 200g pitted cherries 200g blanched almonds and a few more for the top
1. Line a baking tray
with non-stick paper and preheat the oven to 180°C (160°C, if fan-operated). 2. Mix the flour, baking
powder and sugar and rub the butter into them until the mixture resembles fine breadcrumbs. 3. In another bowl, mix the
lemon zest, yoghurt, egg and vanilla. Add the almonds and cherries to the crumb mixture and stir well, then add the liquid and stir it in well. 4. Using two spoons, put
dollops of the mixture onto the lined baking tray. The amounts should be roughly equal but don’t bother about the shape. Rock cakes are meant to look uneven. 5. Place a whole almond
on top of each dollop and bake for 20 minutes or until golden. Enjoy these slightly warm, sprinkled with icing sugar.
ISSUE 119 JUNE 2019
53
ATTARD & CO FOOD LTD. - facebook.com/attardcowines
KITCHEN GARDEN T&F
Home Grown
Is there anything better than the taste of food fresh from the farm? Here’s how to grow your own and enjoy the result. Photography: Corinne Vella
M
What to grow on…
ost of us live in homes far too small to grow all we need, but even the smallest home usually has some space for growing a few kitchen essentials. Garnishes, herbs and spices and salad leaves, will grow happily in small pots on a windowsill, and small fruit and vegetables like strawberries and cherry tomatoes don’t need a lot of room as the vines can be trained vertically. Larger plants, like fruit trees, need a bit more outdoor space, but many will do well in pots if placed in a sunny place which is sheltered from the wind. Citrus trees, in particular, can be easily grown in large pots on a sunny balcony. Be sure to choose the dwarf variety, and to mix the potting compost with sand to keep it well drained and avoid root rot. If there are children in the household, kitchen gardening is the perfect way to keep them occupied and to help them learn about food and cooking. You’ll have to be relaxed about the mess and about dealing with impatient inquiries about when the plants will grow. But think ahead to when you can say, “go cut some lemons and we’ll make ice-lollies,” which will buy you a few more hours of peace.
…your windowsill
…a small balcony
…a roof terrace
A sunny window is the perfect place for microgreens like cress, sprouts, and herbs, and small plants like new chillies. Strawberries will also do well, but don’t expect much yield. You can increase the window growing space by using hanging baskets once your windowsill is full
It only takes a couple of square metres to install a trough, row of large pots, or planter bags. Use the space to grow tomato vines (you’ll need supporting poles), larger herbs like celery, salad greens like lettuce, and small root vegetables like radishes and garlic. Garlic is really easy to grow. Simply split a bulb into cloves and push them into the soil a couple of inches apart. Grow a ready-made baby leaf salad by mixing different seeds together before planting, Harvesting the young leaves will ensure a continuous supply.
If you’ve got a sunny rooftop, install vegetable beds or use large pots and growing bags. Apart from herbs, small salad vegetables, tomatoes and root vegetables, you’ll have room to grow larger varieties like kale and cabbage, nasturtium bushes for their young leaves and edible flowers (see Taste&Flair’s April 2019 issue), and potted dwarf citrus trees and dwarf olive trees.
ISSUE 119 JUNE 2019
55
T&F KITCHEN GARDEN
Bean salad This is an easy way to use up the last of the season’s broad beans. If the spicy taste of chilli pepper is too strong, use sundried tomatoes instead.
PREPARATION
SERVES
20
2
MINUTES
PERSONS
YOU WILL NEED
400g broad beans, removed from their shells and peeled 2 small, red chillies 1 tablespoon freshly squeezed lemon juice zest of half a lemon freshly crushed black pepper half a teaspoon rough crushed sea salt (omit this if you’re using sundried tomatoes) extra virgin olive oil
1. Blanch the beans in boiling water for
a minute, drain, and rinse immediately in cold water to stop them cooking. Toss them with a drizzle of olive oil. 2. Wash and top the chillies, and
remove the seeds using the tip of a sharp knife. Slice the chillies across into rounds. Chop the lemon zest finely. 3. Add the sliced chillies, chopped
lemon zest, and crushed salt and pepper to the beans, drizzle with olive oil and toss lightly. Serve at once or store in the fridge until needed.
56
ISSUE 119 JUNE 2019
KITCHEN GARDEN T&F
Lemon tomato salad Lemon is the key ingredient in this salad. If you find the taste too bitter, add a bit more sugar. Use unwaxed lemons as you’ll need the zest. PREPARATION
SERVES
20
2
MINUTES, EXCLUDING STANDING TIME
PERSONS
YOU WILL NEED
2 large lemons • 1 spoon sugar 250g small tomatoes (cherry or datterino) 1 tablespoon extra virgin olive oil 1 teaspoon freshly crushed rough sea salt 2 tablespoons chopped Moroccan mint leaves
1. Wash and dry the lemons. Grate
long strands of zest from both lemons, and set aside in a small, covered bowl to stop the zest drying out. 2. Use a small, sharp knife to remove
the remaining peel and white pith. Separate the lemon segments, and remove the membranes. Chop the lemon segments into 1cm pieces and toss in a bowl with 1 teaspoon of sugar.
3. Wash the tomatoes, pat them
dry, and then chop them into quarters, removing the seeds. 4. Add the tomato to the lemon
pieces and mix gently together. Add the chopped mint leaves and crushed sea salt, drizzle in the olive oil and toss everything together. 5. Chop half the reserved zest and stir
it into the mix. Cover the salad and allow it to rest at room temperature for about 15 minutes. Serve garnished with the remaining lemon zest.
ISSUE 119 JUNE 2019
57
T&F KITCHEN GARDEN
Peppermint lemonade This tastes best when made with lemons picked fresh from the tree. Alternatively, use fresh, unwaxed lemons. If peppermint is too cool and sharp for your taste, try using Moroccan mint instead, as the taste is milder. You can prepare the lemonade concentrate a little while ahead and then add the sugar and iced water just before serving.
PREPARATION
MAKES
20
1.75
MINUTES
LITRES APPROX.
YOU WILL NEED
2 large lemons, picked fresh from the tree juice of 1 large lemon, freshly squeezed 1 bunch fresh peppermint 240g sugar 500ml crushed ice 1 litre cold water TO GARNISH
Peppermint tips
1. Wash the lemons, wipe
them dry, cut them into small pieces, and remove the seeds. Do not peel the lemons. Simply chop them up, skin and all. Place the lemon pieces in a blender. 2. Wash the peppermint
thoroughly to remove any dust or debris. Pluck the leaves off the stems and put them into the blender. 3. Add a little water and blitz
until the lemons and mint are thoroughly blended. You should end up with a thick, pale yellow paste flecked with green. If you’re not serving the lemonade right away, pour the paste into a bottle or jar, seal it, and refridgerate at once. 4. Just before serving, add
the cold water and sugar and stir the mixture for a few minutes until the sugar dissolves. Put the crushed ice into a pitcher, pour in the lemon mix, stir and serve at once. If you prefer your drinks smooth, strain the mixture when pouring it into the pitcher. 5. Pour into serving
glasses and garnish with peppermint tips.
58
ISSUE 119 JUNE 2019
T&F MUSIC
The sound of Culture From the ringing, bell-like sounds of prehistoric stone cutting to the early days when music was stored on vinyl disks, Fondazzjoni Patrimonju Malti’s exhibition tells the wonderfully intricate story of music in Malta. Exhibition photography: Lisa Attard
courtesy of the Andrew Alamango collection
M
Malta’s music story begins in the swirling history of the wider Mediterranean region 60
ISSUE 119 JUNE 2019
alta has absorbed much from the various cultural influences around the Mediterranean, most evidently in a language that is partly recognised – if not properly understood – from Tangier to Turkey. It is in this wider context of Mediterranean culture, rather than in the narrow confines of the familiar, that the meaning of “Maltese” can be properly understood. As it is with language, so it is with music. Malta’s music story begins in the swirling history of the wider Mediterranean region. The diverse cultures bordering the region have moulded the country’s soundscape through influences as widely varied as the oud that migrated from the Arab world into medieval Europe to the military-style brass bands that now characterise village feasts. Historical influence has not only been one way. Malta has itself produced musicians and composers who have contributed to the richness of musical history. In the 1780s Francesco Azopardi wrote the first treatise by a Maltese composer, Il Musico Prattico, which was translated into French and published in Paris. By the mid-17th century Maltese composers were producing music of high caliber, some of which still survives in manuscript form in the collection of Mdina’s Cathedral Museum.
George Scintilla
MUSIC T&F
Fondazzjoni Patrimonju Malti’s exhibition, Music in Malta from pre-history to vinyl, brings the richness of this history to life through material exhibits and sound settings. The idea of presenting historical soundscapes was an ambitious one. How does one portray a sound culture that is not recorded, except in the hard stone of its archaeological remains? The exhibition design does it successfully, moving visitors almost seamlessly from the evocative sounds of prehistoric stone cutters through medieval performances to the brassy sounds of early twentieth century village feasts. Music in Malta – From Prehistory to Vinyl highlights a wealth of musical instruments and sounds, their development in Malta and in the wider Mediterranean region. Musical instruments for the exhibition were sourced from private and public collections in Malta to show how the country’s musical culture flows from its Mediterranean context. Visiting the exhibition is an experience to be enjoyed at an unhurried pace, stepping forwards or backwards in time as you pick up the threads of Malta’s musical history. Enjoy it while it lasts. The exhibition will close on 16th June. n
MUSIC IN MALTA – FROM PREHISTORY TO VINYL Mdina Cathedral Museum Until 16 June 2019 Open daily 10:00-16:30 (last entry at 16:00). Thursday 10:00-20:00 www.musicinmalta.com
A special programme of performances, co-organised by #EngageCREATIVES, a creative support platform run by Renzo Spiteri and Gaby Giacchino, sets Maltese musical traditions in a Euro-Mediterranean context. You can catch the last of the performances this month. Trio López-Petrakis-Chemirani will perform on 12th and 13th June in the courtyard of the Cathedral Museum.
The exhibition at the Cathedral Museum in Mdina is guest-curated by Dr Anna Borg Cardona, a music historian and one of the leading authorities on Maltese musical folklore and folkloristic instruments.
ISSUE 119 JUNE 2019
61
T&F SEAFOOD
Shrimps, Prawns and Langoustines Nothing spells summer like the taste of fresh seafood grilled, fried or smoked to perfection. Food by Michael Diacono, chef patron at Giuseppi’s bar and bistro Photography and styling by Brian Grech
It’s shrimps, prawns and langoustines that are the stars of my feature this month, and with summer just around the corner, nothing could be more fitting. Most of these dishes can be cooked in under an hour, excluding marinating time.
62
ISSUE 119 JUNE 2019
SEAFOOD T&F
ISSUE 119 JUNE 2019
63
T&F SEAFOOD
Stir fried Spiced Prawns
These are fragrant and spicy, very quick to prepare and best fried just before serving. As a side dish to serve with the prawns, I prepared a regular pilau scented with turmeric, cinnamon bark and star anise. COOKING
SERVES
20
4
MINUTES, NOT INCLUDING MARINATION
PERSONS
YOU WILL NEED
500g shelled prawns 2 teaspoons ground turmeric • Salt 2 tablespoons ghee (clarified butter) 1 small onion, peeled 2 cloves garlic, peeled ½ cm of fresh ginger, peeled and crushed into a paste 2 fresh red chili peppers Fresh coriander and lime wedges, to serve
1. Mix the prawns with 1 teaspoon
of turmeric and salt in a bowl. Stir to coat, cover with cling film and leave to marinate for about 2 hours. 2. Chop the onion and garlic
together very finely and mix with the ginger. Keep aside. 3. Heat the ghee in a large frying
pan then add the prawns with the marinade and cook on high for just a few seconds to seal the prawns. Then use a slotted spoon to lift them out of the pan and transfer them to a plate. 4. Add the onion, garlic and ginger.
Mix together with the chili peppers in the same pan and cook on medium heat for 5 minutes, stirring often. Should the paste start to stick, moisten it with a little water. 5. Return the prawns to the pan
and stir fry for not more than 5 minutes to just cook through. 6. Serve the prawns topped with some
fresh coriander and lime wedges. We used fresh cress and red chilli peppers. 64
ISSUE 119 JUNE 2019
WINE SUGGESTION:
Dry Riesling from the Mosel, Germany
SEAFOOD T&F
ISSUE 119 JUNE 2019
65
T&F SEAFOOD
Vietnamese Prawn and Pork Spring Rolls These are inspired by a trip to Vietnam. Travelling around was such a revelation and a culinary experience that I will never forget. The tastes, smells, colours and textures of the food were so wonderful and fresh. I hope this recipe does justice to such a fine cuisine. PREPARATION & COOKING
SERVES
75
6
MINUTES, INCLUDING SOAKING TIME
AS PART OF A LARGER MEAL
WINE SUGGESTION:
Gewurztraminer from Alsace, France
YOU WILL NEED
250g minced pork • 250g fresh prawns, shelled and finely chopped 100g glass noodles • 50g dried shitake mushrooms 200g carrots, peeled and cut into very fine julienne 6 spring onions, cleaned and finely chopped • 2 tablespoons sugar 1 teaspoon salt • I teaspoon nam pla (fish sauce) • 4 egg whites 2 tablespoons sesame oil • 1 tablespoon crushed black pepper 2 tablespoons chopped fresh coriander 1 packet spring roll wrappers • 4 egg yolks
1. Soak the glass noodles in hot water for
4. Mix the egg yolks together in a
6. Place the rolls onto a flat dish leaving
20 minutes to soften, then drain and chop into small (approximately 3cm) pieces.
bowl. Place the wrappers onto a plate and cover with a damp cloth.
space between each as they will stick. Cover loosely with cling film till needed.
2. Soak the mushrooms in hot water for 30 5. Take one wrapper and brush with egg
7. Deep fry carefully at 160°C for about
minutes to rehydrate, then chop them up.
5 minutes till light gold in colour and firm. Drain well on kitchen paper.
3. Mix all the filling ingredients,
including the egg whites, together in a large bowl and keep aside.
66
ISSUE 119 JUNE 2019
yolk to soften it. Place 2 tablespoons of filling onto the wrapper then roll it up, bringing up the sides to the centre as you roll to seal the roll completely.
8. Serve with dipping sauce, lime
wedges, fresh mint and spring onions.
SEAFOOD T&F
DIPPING SAUCE
40ml lime juice • 100g brown sugar 80ml water • 40ml nam pla (fish sauce) 25g garlic, very finely chopped 1 chilli, finely sliced
1. Place the lime juice, brown sugar, water and fish sauce
into a small sauce pan. Heat up and stir to dissolve the sugar, then remove from the heat and leave to cool. 2. When cool, add the garlic and chilli and
store in the fridge till needed.
ISSUE 119 JUNE 2019
67
SOAK UP THE
Sunshine
SEAFOOD T&F
Grilled Red Prawns and Langoustines
A mountain of freshly grilled shellfish, cold crisp dry white wine and good company make for a great summer evening. PREPARATION & COOKING
SERVES
30
2/3
MINUTES, NOT INCLUDING MARINATION
DEPENDING ON WHAT ELSE IS ON OFFER
YOU WILL NEED
1 kilo mix of fresh large red prawns and langoustines 4 tablespoons coconut oil 1 onion, grated 2 lemons, zest and juice 2 tablespoons chopped fresh thyme 1 teaspoon grated ginger 2 cloves garlic, peeled and crushed 2 teaspoons cayenne pepper salt
WINE SUGGESTION:
Champagne or a Crémant Brut from the Loire 1. Wash the shellfish and leave to
drain. Meanwhile, mix all the marinade ingredients together in a large bowl. Next, add the shellfish and mix gently to coat evenly. Cover with cling film and leave to marinate for 1 hour. 2. Heat up the grill or bar-b-q then
cook the shellfish for about 3 minutes on each side. Be very careful to not overcook the shellfish. 3. I served these with home-made
mayonnaise to which I added some ‘nduja, the spicy, spreadable pork sausage which originates from Calabria.
ISSUE 119 JUNE 2019
69
T&F SEAFOOD
Shrimp and Pesce Neonato fritters Keep the heads from the shrimps to coat with flour and deep fry. With the shells, I made shrimp powder to use in the smoked langoustine recipe by first baking the shells in a low oven till crisp and then blitzing them in a spice grinder.
YOU WILL NEED
300g pesce neonate, drained 200g fresh shrimps, shelled 2 eggs ½ teaspoon chilli pepper, chopped rind of ½ a lemon, finely chopped 1 tablespoon chopped parsley 2 cloves garlic, peeled and chopped salt and pepper rapeseed oil, to fry
70
ISSUE 119 JUNE 2019
PREPARATION & COOKING
SERVES
30
4
MINUTES, NOT INCLUDING RESTING TIME
AS A STARTER
WINE SUGGESTION:
New Zealand Sauvignon Blanc
1. Mix all the ingredients together
3. Continue to cook the fritters for
in a bowl and leave the mixture to rest for about 1 hour.
another 6 minutes before removing them from the pan and putting them on absorbent paper to drain.
2. Heat the rapeseed oil in a non-
stick frying pan. Spoon in the fish mix to make fritters of about 8cm in diameter. Fry for about 6 to 8 minutes before turning over carefully.
4. Plate the fritters on fresh rocket
with lemon and lime wedges. 5. Coat the heads in lightly seasoned
flour and deep fry in clean oil for 4 minutes till golden and crispy. Serve scattered on top of the fritters.
T&F SEAFOOD
Spaghetti con Gamberi
This dish will grace any table, be it at the most elegant dinner party, al fresco dinner or while bobbing up and down on a boat somewhere.
YOU WILL NEED
16 large fresh red prawns, medium size, peeled 1 onion, peeled and chopped 4 cloves garlic, peeled 100ml dry white wine 500g cherry tomatoes, halved (pomodorini datterino, if possible) pinch of chilli extra virgin olive oil 360g spaghetti grossi 50g crushed pistachio nuts
72
ISSUE 119 JUNE 2019
PREPARATION & COOKING
SERVES
75
4
MINUTES
AS A STARTER
WINE SUGGESTION:
Greco di Tufo from Campania, Italy
1. Chop the peeled prawns into fine
4. Let the mixture cool then carefully
dice. Season with extra virgin olive oil, salt and pepper. Using two tablespoons, make four quenelles (oval egg-shapes) from the mixture and place them onto a flat plate. Cover and keep cold.
blitz in a blender till smooth.
2. Heat some olive oil in a pot. Add
5. Boil the spaghetti in plenty of salted
water. Drain when very al dente. Add some of the cooking water to the sauce to loosen it and then add the pasta.
the garlic and stir fry for a few seconds, then add the prawn shells and heads. Mix well, then brown the shells before adding the white wine.
6. Toss the pasta and sauce well
3. Leave the mixture on the heat to
7. Top the spaghetti with the prawn
reduce, then add the halved cherry tomatoes and chilli. Lower the heat, cover the pan, and simmer gently for an hour.
quenelles and a sprinkling of crushed pistachio nuts. Drizzle with extra virgin olive oil and serve at once.
and cook the dressed pasta for a minute or two before serving on four warm plates.
T&F SEAFOOD
Rosemary smoked langoustines with Lardo This looks complicated but it’s actually quite easy and fun to make and is sure to impress. You need a good extractor over your cooker as the kitchen could get quite smoky.
74
ISSUE 119 JUNE 2019
SEAFOOD T&F
PREPARATION & COOKING
SERVES
45
4
MINUTES
PERSONS
YOU WILL NEED
16 fresh langoustines a large bunch of fresh rosemary 250g oyster mushrooms 150g thinly sliced Lardo 250g samphire 2 balls of mozzarella burrata, halved freshly cracked black pepper and sea salt a few pinches of shrimp powder (see shrimp and neonati fritter recipe on page 70) extra virgin olive oil
1. Peel the langoustines carefully
WINE SUGGESTION:
Chablis Grand Cru, France 3. Next, place the oyster
mushrooms onto the rosemary. Cover and smoke for 5 minutes till the mushrooms soften. 4. Remove the mushrooms
from the pan and then add the langoustines, cover and smoke for 5 minutes. Remove the langoustines from the pan and leave them to cool. Wrap each one in lardo. 5. To serve, make a bed of
keeping the head and tail attached. Devein, if necessary.
samphire and top with the smoked oyster mushrooms. Place the langoustines over the mushrooms.
2. Wash the rosemary well then
6. Season with freshly cracked
pat it dry. Heat a large dry frying pan and place the rosemary into the pan to make a bed. Cover the pan and leave it on the heat till the rosemary starts to smoke.
pepper and sea salt flakes. Add the mozzarella. Sprinkle some shrimp powder over the cheese. Drizzle with extra virgin olive oil and serve at once.
ISSUE 119 JUNE 2019
75
T&F PROMOTION
Toasting 100 Years of Marsovin As Malta’s top winemaker Marsovin continues its 100th anniversary celebrations, Marsovin’s CEO JEREMY CASSAR discusses how he feels about his family business achieving this extraordinary milestone, and the recent launch of its very special 100th anniversary wine.
T
here aren’t many family businesses that can boast a hundred years of success. For the dynasty behind Malta’s premium wine producer Marsovin, however, a hundred years is only the beginning. Founded in 1919 by Chev. Anthony Cassar, who sold imported wine from horse-drawn carts, Marsovin today continues to pioneer Malta’s wine industry with Chev. Cassar’s great-grandson Jeremy Cassar at the helm. “ T his incredible hundred- year milestone for Marsovin is also a milestone for my family, which, for generations, has steered the company through an entire century with the support of many loyal employees and experts,” says Jeremy. “Through their passion and vision, today Marsovin is a name that is synonymous with premium wines in Malta, a name one might even say has forged Malta’s wine industry, and a name that will continue to trailblaze the future of winemaking in Malta for many more years to come.”
76
ISSUE 119 JUNE 2019
The story of a hundred years for Marsovin began with Chev. Cassar’s passion for wine, combined with his extraordinary entrepreneurial prowess and the family purchase of a donkey, which enabled him to start selling imported wine by the barrel. Ever since, the company’s success story has evolved by the decade, today producing premium wines from Malta-grown grapes in the multiple vineyard estates around the islands. For Jeremy, wine has always been a way of life. “Apart from witnessing first-hand throughout my childhood the passion that goes into Marsovin, I also fell in love with the culture of wine by spending time in France in my early 20s,” he explains. “Then when I returned to Malta, I had the opportunity to join the winery. I’m very ambitious as to where it can go and what we can achieve as a leading wine producer in Malta, and I’m always seeking to do better. This is the passion that has been passed down through my family, from my father, grandfather, and great-grandfather.”
PROMOTION T&F
Marsovin has been behind several wine-related firsts for Malta over the last century. The company was the first to sell wine in glass bottles, it built Malta’s first temperature-controlled fermentation tanks, and it launched the first vintage, estate and organic wines under its own label. The winemaker is showing no sign of slowing down as it celebrates its centenary. To mark its 100th anniversary, Marsovin produced an exclusive new wine that is a cuvée of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Gellewża Imqadded; a faithful expression of a unique blend developed to portray the very best of the 2017 vintage. To commemorate this special occasion, Marsovin produced a series of large format bottles, all packaged by hand at the winery: 75cl, Magnums (1.5 litres), Double Magnums (3 litres), Jeroboams (5 litres) and Melchiors (18 litres). For this special edition, the winery chose to have the label design elements decorated directly on the glass in lieu of traditional paper labels. After months of research, a suitable glass decorator was found to execute to perfection the demanding and high standards of bottle printing that Marsovin set out to achieve. Along with hosting a lavish celebratory gala event, Marsovin also recently
announced the launch of an exclusive new book by renowned Maltese writer Victor Calleja. “A Century of Wine: The Marsovin Story” tells the company’s – and the Cassar family’s – hundred-year journey. Je re my re c o g n i s e s t h e m a ny achievements of the company’s long history and is determined to firmly steer the company into the future. “The key ingredients of Marsovin’s success are investment in technology and expertise,
coupled with heart and a vision of where we’re going to be decades down the line. As times change, you must change as well, and respect the culture of wine – which is, after all, our slogan. Marsovin respects the highest values, both from a cultural and winemaking perspective. We plant our own estates, we have our own experts. We have done this for years, decades, and now for a century. We will keep doing it for another century to come.” n
ISSUE 119 JUNE 2019
77
T&F DESIGN
MEDITERRANEAN
HOLIDAY A long-established country hotel gets a fresh, new look Project: Ta’ Cenc Hotel, Gozo Interior design: Pippa Toledo Photography: Brian Grech
When Pippa Toledo was asked to redesign Ta’ Cenc Hotel’s interior, it hadn’t had a proper makeover for a couple of decades. The design brief was to revamp the interior with minimal disruption to daily operations. “We began discussing plans in November, works started in January and the public areas of the hotel were ready in March. We’re now redesigning the hotel’s trullos,” Pippa says. The visual impact in the hotel’s public areas is immediate. The muted tones and natural colours have been replaced with a cool mix of blue and white. Scatter cushions , ornaments and lifelike plants and flowers add splashes of colour, and spaces have been subtly redefined.
The custom-made canopy over the main entrance provides shade and shelter to arriving guests. Its motif is picked up in the partitions in the indoor lounge area.
78
ISSUE 119 JUNE 2019
DESIGN T&F
ISSUE 119 JUNE 2019
79
T&F DESIGN
Mix-and-match fabrics create visual interest in the lounge area. The wall lamps are custom-made.
Custom-made partitions in the lounge echo the external canopy design. A large floral arrangement provides a focal point.
80
ISSUE 119 JUNE 2019
DESIGN T&F
The main door to the hotel was accessed through a roofed and open-walled area that provided shade and shelter from the sun and rain but little else. Pippa redesigned this space by having the door panels removed from the walls of the main building and repositioned at the entry to the covered walkway, sealing off the area from the elements and taking the outdoor space indoors. A purpose-designed canopy over the door’s archway now provides dappled shade and shelter from the rain. The main entry area, well-lit by large, glass windows, now serves as a “winter garden”, dressed up with a fresh coat of white paint on the bench, scatter cushions in aqua, blue and white, bougainvillea in window planters, and the silent figure of a macaw.
The textures, materials and colours create an inviting, relaxed look.
ISSUE 119 JUNE 2019
81
T&F DESIGN
Sheer curtains soften and diffuse the natural light. The fair-faced stone walls were painted in white, retaining their visual texture.
In the indoor reception area, a floortiling feature has been removed, replaced with thick slabs of Gozo marble (Ĺźonqor) and topped with a new carpet. A large, colourful bouquet and hammered brass trays on a table in distressed white provide a focal point. The curved reception desk has been covered in carved wooden panels and purpose-made, taupe-coloured wall lamps replaced the previous fittings. Some of the fair-faced stone walls in the hallway and other areas were painted white. The paint was applied directly to the walls, retaining its original visual texture.
The quatrefoil motif appears indoors and outdoors, providing visual continuity.
82
ISSUE 119 JUNE 2019
DESIGN T&F
The cupboard was brought in from the building next door and revamped for the hotel dining room. The handcarved mirror and the table lamp and wall lamps are custom-made.
Much of the furniture was given a fresh, new look with new upholstery, minor adjustments, or a fresh coat of paint. “I didn’t want to throw things out and start from scratch,” Pippa says “I wanted to revamp things, reusing what was already there as much as possible.” The antique furniture was left untouched but other pieces were redone. An old cupboard from the palazzo next door was treated in distressed white and placed in the dining room below a new mirror in a hand-carved, custom-made frame.
Wood panelling warms and softens the look of the reception area where the floor has been redone in Gozo marble.
ISSUE 119 JUNE 2019
83
T&F DESIGN
The TV room has been given an inviting and homely look with books, plants and ornaments in natural shapes.
The lounge area, an open space filled with sofas and ottomans, has been partitioned with custom-made screens. The bamboo coffee tables, very much in vogue in the 1980s, have been repainted in white and their tops replaced with glass to give them a lighter look. The blue-backed, low-slung armchairs are new, but the sofas and ottomans were already there and simply refreshed with new upholstery in mixed blue and white patterns. Scatter cushions pick up the blue-and-white colour scheme and provide accents in curry yellow and aqua. Large ceramic table lamps in white, dark blue and aqua, reminiscent of outsized inverted pineapples, are an eyecatching feature and were specially made in Italy for the hotel.
Details matter - contrasting textures, colours and materials add depth to design.
84
ISSUE 119 JUNE 2019
The bench at the hotel entrance, is an old one freshened up with a coat of paint and new cushions. The macaw and window planter create a winter garden effect.
T&F DESIGN
The new high-legged stools at the bar and the repainted dining room chairs were upholstered in mix-and-match patterned fabric.All fabrics are indoor-outdoor quality, which are water resistant and more hardwearing than conventional fabrics. In the lounge and living areas, sheer curtains soften and diffuse the daylight, making the space feel wider and deeper. The living area has been given a homely look with custom-designed shelving on either side of the large window filled with stacks of books and ornaments in organic forms. Large, lifelike plants and bouquets of flowers are dotted around the spaces, bringing them to life. There are layers of contrasting texture throughout the spaces – rough and smooth, soft and hard – and plenty of natural materials: wood, stone, and linen. The look is relaxed and the hotel retains its country house feel, but it is subtly elegant rather than rawly rustic. The key is the colour scheme. “Blue and white is a classic combination,” Pippa Toledo says. “It’s very Mediterranean and doesn’t date.”
The high-legged bar stools in mix-andmatch patterns are new. They are upholstered in indoor-outdoor fabrics, which are water-resistant and particularly suited to a busy hotel.
Contrasting textures and customised accessories create a sense of place.
86
ISSUE 119 JUNE 2019
Aqua and curry yellow colour accents complement the classic blue and white colour scheme.
T&F PROMOTION
Summertime, and the living It’s the season that comes with a sultry vengeance. Wherever you go, whatever you do, home is the place you want to wind down and relax, where you can be yourself. Rivièra Maison presents a new collection in different summer themes, tailored to bring out your personality and lifestyle.
SIMPLE ELEGANCE p
Luxury and elegance take centre stage in an interior which is modern yet classic. Classic interiors with beautiful, romantic ornaments that really stand out create an amazing atmosphere. In classic interiors, serenity and elegance give the final touches. A luxurious fabric, a lamp with a large shade or a classic wooden frame with a mirror can create an attractive contrast. The classic now stands out thanks to its mix of modern and antique items. This combination lets you create a warm, romantic atmosphere Examples of a beautiful combination include a modern sofa with decorative cushions made of luxury fabric.
COLOUR CONFESSIONS p
PRETTY IN PASTEL p
Powdery pastels will continue to brighten up our interior this summer. Pastel colours are loved by many because they are sweet and cheerful but also soft and easy to combine, making an interior even more welcoming without feeling too busy or too colourful.
88
ISSUE 119 JUNE 2019
Colour is an essential part of the interior. It gives a space individuality and personality. Can it be something crazier? Then it’s great to use an accent colour in your interior, which gives an interior a completely different look and also makes other colours look dynamic and lively. Dare to play with bold colours as eyecatchers. Enhance the colours in your interior with contrasts. Go for two complementary colours, which stand opposite each other in the colour circle. By using these contrasting colour combinations, both are enhanced, creating a lively interior that radiates power.
PROMOTION T&F
is easy at JOINWELL
BOTANICAL PARADISE p
The love of nature and greenery can be found in this stylish and relaxing theme. The materials and colours come directly from nature and provide a lively and fresh touch. With a natural base, lots of plants and greenery and the use of natural materials, you can transform your home into a botanical paradise. Rattan and teak are central in this contemporary theme, where peace and nature predominate. These beautiful, natural materials immediately give a warm look to your interior and are also extremely durable.
STYLISH CHIQUE p
In a world of rapidly changing living trends and life styles, Rivièra Maison keeps in sync. Not everyone knows it yet, but besides the country living style, Rivièra Maison has recently also embraced a more modern industrial living style. It’s rugged, strong lines have a warm character and combine materials such as metal and recycled old wood. Industrial and velvet is THE perfect match. Choose a large velvet eye catcher as the basis for your interior. Deep and warm tones such as dark blue or deep green give a rich look to this modern interior.
MODERN LIVING p
RETRO IN A NEW LOOK p
Fan of an interior with a touch of nostalgia? Then choose retro furniture that has been given a more modern look. Furniture with round, organic shapes, natural materials like rattan and a colour splash here and there. The retro look is completed by using many combinations of old elm and iron accessories.
Modern Living is a popular style of interior: homely, comfortable, and with a great deal of focus on coziness. The tranquil colours and natural fabrics lend the interior a snug look & feel, where everyone feels quickly at home. With modern living we see tranquillity coming through time and again in the designs. Serenity and ambience are created with organic, robust materials. Wood and rattan predominate, and tactile fabrics such as velvet, cotton and linen are hugely popular too. Modern Living is also an interior to be lived in, with a personal mix of rustic, classic, ethnic and design pieces. An oak table with robust, steel legs is combined with various chairs and glass lanterns. By using a range of materials, such as pellini leather and velvet, an interior is given a personal touch. A fabulous rug under the dining table completes the look. Riviera Maison is exclusively available at the Joinwell showroom in Mill street Qormi.
ISSUE 119 JUNE 2019
89
T&F RENOVATION
THE CAVE HOUSE ON THE CLIFF A worse fate can befall an old building than to be discovered by an architect looking for a home from home. Domus Civita was rescued from ruin and Design: Patrizio Fradiani, Studio F Photography: Bob Coscarelli
90
ISSUE 119 JUNE 2019
RENOVATION T&F
ISSUE 119 JUNE 2019
91
T&F RENOVATION
Civita is accessed solely via a footbridge linking the promotory to neighbouring Bagnoregio.
Civita di Bagnoregio in central Italy’s Lazio region, was founded by the Etruscans, conquered by Rome, and shaped in the Middle Ages. It sits on a promontory in a valley carved out of volcanic rock by the flow of two rivers, connected to the outside world only by a footbridge. Civita is described as a dying city because its young are lured away by the promise of opportunity elsewhere and its older residents by the ease of living in modern homes in the neighbouring town of Bagnoregio. Yet a raft of restoration projects has brought some of its old buildings back to life and drawn newcomers to the town. Domus Civita is one such project. Its original structure dates back to the 14th century, when the urban layout of Civita di Bagnoregio first took shape. By the time its current owners, architect Patrizio Fradiani and his partner, Mark, discovered it, the building had undergone centuries of growth and attrition. The existing house, a leftover part of a larger building that had been divided up in the 20th century, was inhabited but its use was merely functional with little to no thought of aesthetic or architectural coherence. Yet, to a designer’s eye and despite its disastrous state, the building’s original beauty was still visible in its thick stone walls, wooden beams, terracotta floors, and in its old stone fireplace.
92
ISSUE 119 JUNE 2019
The wine cellar was built in what was one a water cistern dating back to Roman times.
Small garden with fountain outdoor deck lounge chair-mountain house design with stone wall ideas
The indoor dining area is furnished with Italian designed furniture.
RENOVATION T&F
“Sentiment penetrates where intelligence does not reach” Philosopher Saint Bonaventure, Civita’s most famous citizen
Domus Civita can host up eigth people.
ISSUE 119 JUNE 2019
93
T&F RENOVATION
Domus Civita stair
The outdoor living room is set in a formal Italian garden.
94
ISSUE 119 JUNE 2019
T
he building’s most intriguing feature was its connection to an underground warren of tunnels and caves carved out of the soft volcanic tufa stone over the course of several hundred years. Parts of the structure dated back to the middle ages and other parts even further back to Roman and Etruscan times. A rock cut staircase led from the ground floor down into a large, perfectly preserved 2000-year-old Roman water cistern. Through a tunnel, the cistern led to a garden suspended between the stone cliff faces on the edge of the town. The garden itself contained rock cut caves dating back hundreds of years to medieval and Etruscan times, inspiring its prospective owners’ imagination with their creative possibilities. When Patrick Fradiani and his partner bought the house, their challenge was to turn the more than two and a half millennia of architectural history into an organic, livable space. Searching for the right way to integrate the various elements began with the basics – clearing out the caves and grottoes, and cleaning, preserving and restoring the old features and materials of the main house. They decided to inject contemporary elements into the structure and to add on touches to complement the building.
Surfacing the most beautiful spaces Marble | Quartz | Engineered Stone | Granite | Patterned Tiles | Quartzite | Ceramic | Engineered Wood Halmann Vella Ltd, The Factory, Mosta Road, Lija. LJA 9016. Malta T: (+356) 21 433 636 E: info@halmannvella.com
www.halmannvella.com
T&F RENOVATION
T
he warren of caves and grottoes was put to new and unexpected uses. One space, the former water cistern, was converted into a wine cellar; another cave, unusually, was turned into an art gallery. Yet another of the rock cut spaces was given over to what the owners call a meditation room. This is furnished simply with large cushions on a gravel floor and lit by low backlights and the shaft of daylight that creeps in through the rockface at ground level. Further along, in one of the caves with a view over the garden, the owners built a jacuzzi and a heated plunge pool, and installed a kitchen in the adjacent cave. All of the new spaces are accessible from inside the house, down and through the cliff on which it rests. At the time of purchase, the garden was abandoned, wild and overgrown with blackberry bushes, ivy and trees. The owners decided to convert the space into a formal Italian garden terrace, with views over the surrounding canyon and valley, following the finest design tradition of the surrounding area. In effect, the new, formal garden acts as a bridging element between the ancient, the old and the new parts of the home, almost as if it was the missing piece of the architectural puzzle. The materials used in the renovation enhance its architectural consistency, linking it to its immediate physical context, its long and varied history, and to its present use as a holiday refuge. The furnishings are of Italian design, spanning a design period of some 60 years. Domus Civita is, in many ways, an homage to a town that has survived the ravages of nature, war and famine and has found a place in the modern world.
96
ISSUE 119 JUNE 2019
The heated plunge pool overlooks the suspended garden with a view over the surrounding valley.
Domus Civita Meditation Room
A jacuzzi was installed in one of the caves cut into the volcanic rock.
T&F REGENERATION
SECOND L 98
ISSUE 119 JUNE 2019
LIFE
REGENERATION T&F
A finalist in the residential category of the 2018 World Architecture Festival, the regeneration of J House illustrates how architecture can transform a building’s troubled history to recapture a sense of belonging Architecture: nabil gholam architects Structural design: Serhal Consulting Office Electro-mechanical design: Pierre Dammous & Partners Landscape design: Vladimir Djurovic Landscape Architecture Photography: Geraldine Bruneel, Nabil Gholam, Joe Kesrouani, Richard Saad
This page: The stairs to the main entrance are bounded by walls covered in Virginia creeper (Parthenocissus quinquefolia) which turns a brilliant red when the weather turns cold in the autumn. Photo by Richard Saad Opposite page: The bent outline of aged trees is worked into the contemporary cladding, visually rooting the new structure into the building's past as a family home set in a pine forest. Photo by Geraldine Bruneel
ISSUE 119 JUNE 2019
99
T&F REGENERATION
Dialogue with trees. The weathered steel skin of the building changes colour with time and is punctured with tiny dots in the pattern of trees, echoing the surrounding forest. The structure in the foreground is the roof of the indoor swimming pool. Photo by Geraldine Bruneel
100
ISSUE 119 JUNE 2019
REGENERATION T&F
The house as it looked in the late 1940s, when it belonged to the current owner's grandfather. Set in a pine forest near Lebanon's mountain village of Bois de Boulogne, it was one of the first modern homes to be built in the area.
J
House’s story is one of psychological resilience and architectural defiance, celebrating the triumph of life over death. Originally built in the 1930s by the current owner’s grandfather, the house was set in the pine forest near the Lebanese mountain village of Bois de Boulogne, an area bitterly fought over during Lebanon’s civil wars as it straddled an important front line. Damaged by gunfire and shelling, the house was occupied by assorted military and militia forces and, for 28 years, it was used as a torture and detention center. When the current owner decided to regenerate the building, transforming its painful past presented a wide range of complications. Although the building had fallen into ruin, much of the original structure still stood there so decisions had to be taken about what to do with the building itself. Its design was of limited architectural interest but it had been one of the first modern homes built in the area in the 1930s and, as it had originally belonged to the current owner’s grandfather, there was a sentimental attachment to its pre-war history.
During Lebanon's protracted civil war, the house was occupied by various military and militia forces and used as a torture and detention centre. Regenerating the house as a home meant wiping out the horror of its recent history. ISSUE 119 JUNE 2019
101
T&F REGENERATION
By gutting out the house and retaining parts of the original structure, the current owner has exorcised the building’s recent, painful past while maintaining the historic link to what was his grandfather’s home.
T
he architects found that they were dealing with splendour which was buried in memory. Beneath layers of deliberate and natural destruction, evidence of the occupation was scrawled onto and burned into its interior. The internal walls were covered in graffiti and engaged messages of resistance and were stained with black soot from when the departing secret services burnt their archives inside the house to cover their tracks.
The deeper design problem was deciding how to approach the regeneration project. This was a difficult and protracted process as the building’s personal history as a family home and the bitterness of its wartime experience generated contradictory feelings. If “home” symbolises warmth, freedom, security, and a sense of belonging, a home’s use as a torture and detention centre inverts and distorts its meaning.
The main entrance to J House. Nature has been encouraged to camouflage the building, blending it into its surroundings and sweeping away its troubled past. Photo by Richard Saad.
102
ISSUE 119 JUNE 2019
5412 7556 7556 7890 7890 3456 3456 5412 5125
VALID DATES
LEE M CARDHOLDER
Credit
5412 7556 7556 7890 7890 3456 3456 5412 5123
VALID THRU
06/18 06/18
LEE M CARDHOLDER
Debit
5412 7556 7556 7890 7890 3456 3456 5412
5412
VALID 06/18 THRU 06/18
LEE M CARDHOLDER
EXPIRES END
4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU
12-16 12-16
CARDHOLDER NAME
4000 1234 1234 5678 5678 9010 9010 4000 4000 GOOD THRU
CARDHOLDER NAME
Lombard Bank Malta p.l.c. ... always in your interest! www.lombardmalta.com
Head Office: 67 Republic Street Valletta Malta
T&F REGENERATION
E
xorcising the building’s troubled past was a given but how to go about the difficult exorcism took two and a half years. The owner had to consider whether to work with what remained, preserving some connection to his grandfather’s house despite its painful associations, or to start again from scratch, which would have swept away the building’s horrific history but would also have destroyed its last remaining connection to his family’s past. In the end, the decision was to both maintain the historic connection to the original family home and to wipe out the building’s recent and painful past. Cleaning up the house and its surrounding garden took four months of intense work before reconstruction could even begin. The ruins were gutted out and then reinforced and reused as an historic shell into which a brandnew home could be inserted, the architectural emulation of the hermit crab, which makes its home in the abandoned shells of other molluscs.
104
ISSUE 119 JUNE 2019
The weathered steel skin changes colour with time and is punctured with tiny dots in the pattern of trees, echoing the surrounding forest.
Proud to have added another renowned brand to our portfolio VRF a ir c ioners dit on
RESIDENTIAL
COMMERCIAL
INDUSTRIAL
We’ve been in the industry for over 50 Years and are happy to share our knowledge with you during this very important process. T. (+356) 21441361 • www.pantalesco.com •
Pantalesco
think smart • think panta
T&F REGENERATION
The balcony at the back of the house overlooks the forest and the surrounding hills. Photo by Nabil Gholam
If “home” symbolises S warmth, freedom, security, and a sense of belonging, a home’s use as a torture and detention centre inverts and distorts its meaning.
tretching through a grove of replanted pine trees, the regenerated house is sunken into the sloping ground facing the snow-clad mountains in the distance and is designed to blend into its surroundings. The ruin’s new “resident” is a series of spartan and perforated weathered steelclad boxes, a stark contrast to the classical arcades and stonework of the old home in which it sits. Curiously, and despite its defiant modernity, the new design echoes the boxy, low-rise mountain homes of Lebanese tradition, in form if not appearance.
106
ISSUE 119 JUNE 2019
REGENERATION T&F
A cantilevered balcony added to to the back of the house is used as a living area. Its exterior walls are perforated, affording a view on three sides while providing shelter from the hot sun. Photo by Richard Saad
Stacked on one another, the steelclad boxes nestle in the two remaining sections of the old house but also project beyond it, both at the roofline where their aesthetically rusting outline is just visible above the parapets and at the southeastern end of the house, where they project dramatically above a low-slung, 35-meter weathered steel-clad concrete and glass oblong with a planted roof. The weathered steel skin changes colour with time and is punctured with tiny dots echoing patterns of trees, a sort of “tree trunk ghost” projected onto the façade which echoes the surrounding forest.
The renovation added more than 2,000 square metres to the original 1,500 squaremetre stone house. Along with an annexe and a guard house, the main house now includes a swimming pool and art gallery. Sustainable design was at the core of the renovation: the house uses solar energy for winter heating while harvesting rainwater and its walls are backed with a double insulation layer to prevent seasonal heat loss and gain. Among passive cooling strategies, the villa’s shading is designed to take advantage of natural light. Ivy covers the external walls, helping to shade the building and prevent heat gain in warmer months.
ISSUE 119 JUNE 2019
107
T&F REGENERATION
The new design blends into the surrounding landscape through terracing. A sunken patio leads to the indoor poolhouse on the same level. Photo by Joe Kesrouani
108
ISSUE 119 JUNE 2019
REGENERATION T&F
The sunken pool house enjoys natural light from windows at both ends and the circular skylights set into its roof. Photo by Joe Kesrouani
I
nternally, the house’s layout is dictated mainly by the remains of the past, although where possible and desirable, internal walls have been removed to create greater space. Narrow by contemporary standards, the main entrance opens directly onto a spacious living area flanked by several smaller rooms. The upper level is given over to the owners’ bedrooms. Again, by modern standards, most are relatively small but by exploiting the full height of the already high ceilings – in some cases they are now even higher thanks to the new additions – each bedroom has a mezzanine level and so functions more like a loft than a standard room.
ISSUE 119 JUNE 2019
109
T&F REGENERATION
The staircase is flooded with natural light from the many adjacent windows with views over the surrounding landscape. Photo by Geraldine Bruneel
C
limbing plants and vines have been encouraged to colonise the former ruins to camouflage its past, cloaking its troubled history of death and destruction with new life. The process was hastened by the introduction of recessed planters on the various terraces of the old home. More than a thousand new trees – umbrella pines, oak, cork, Lebanese cedars and other indigenous trees – and a rose garden now upholster the landscape. The scene is now one of fertile and blossoming land and the villa itself, restored to its rightful place as a family home, is almost unrecognisable from what it used to look like during the war. n
The remodelled interior includes a staircase in a contemporary design and an elevator in a clear glass and metal frame. A contemporary artwork hangs on the wall. Photo by Joe Kesrouani
110
ISSUE 119 JUNE 2019
Unique stain repellent technology
T&F PLANTS
…by draping your walls in Virginia creeper you help feed any birds able to survive the blazing guns of Malta’s sparse countryside. Its tendrils do not penetrate the supporting surface, so it cannot weaken mortar joints or stone.
Green Cover up Fast growing creepers quickly scramble over a bare wall or patch of ground, providing much needed colour in a barren townscape.
P
arthenocissus quinquefolia (see page 99) and Parthenocissus tricuspidata are elaborate names for simple plants. This is one case where “just add water” is the only instruction you really need. The large, overlapping leaves and the hanging tendrils of new shoots shield a building’s external walls from the fierce summer heat, helping to prevent heat gain. In cooler weather, the leaves drop off, allowing a building to be warmed by the winter sun. Parthenocissus quinquefolia is better known as Virgina creeper, a tribute to the source of the first specimens brought back to Europe from North America. A prolific climber, it can reach up to 30 metres in height and several metres across in just a few years. The plant attaches itself to a supporting surface using its own tendrils tipped with adhesive pads. These do not penetrate the supporting surface and so can safely be planted against the walls of your home.
112
ISSUE 119 JUNE 2019
The creeper’s small light green flowers appear in clusters in spring, ripening to small hard purple-black berries which are poisonous to all mammals, including humans. Birds have no problem, though, so by draping your walls in Virginia creeper you help feed any birds able to survive the blazing guns of Malta’s sparse countryside. The leaves of a mature Virginia creeper can grow up to 20cm across. New leaves appear in late winter as the weather warms up, and they remain green until autumn when they will turn a fiery orange-red in a cold snap. Parthenocissus tricuspidata—more commonly known as Boston ivy, because it covers many a façade in the US university town—grows in poor soil and can cope with difficult conditions. It is native to eastern Asia, but its hardiness makes it ideal for Maltese gardens where strong winds and scorching sunlight burn through most attempts to create a lush environment.
PLANTS T&F
How to propagate Ivy Propagating Viginia creeper and Boston ivy is easy. Cut short stems just below a growing point, dip the cut end in rooting-powder and plant three or four cuttings in a six-centimetre-diameter pot filled with damp growing compost. Alternatively, bend a growing branch so that its growing-point can be pushed into a pot filled with moist compost. Cover the growingpoint well and keep the compost moist. Once roots develop, cut the branch loose from the parent plant. Keep new plants in individual pots until the following spring when they can be planted out into the ground.
The woody-stemmed creeper can grow up to 30 metres in height and spans several metres, making it ideal for covering high walls. It clings naturally, using tendrils tipped with adhesive pads, saving lazy gardeners the need of tying back the vine as it grows. Its tendrils do not penetrate the supporting surface, so it cannot weaken mortar joints or stone. Its flowers are greenish and grow inconspicuously in clusters, eventually developing into dark bluish-purple, berry-like fruit which is inedible to humans, but attractive to birds. When budding in spring, the young leaves are a light pink, changing to brown and then bright green as they grow. The colour lasts until autumn when, as the temperature cools, the leaves turn a spectacular dark purple. If the vine covers a great expanse of wall, the magnetic colour makes for a brilliant focal point. Boston ivy is deciduous, so the leaves fall off each year. But given the short Maltese winter, new leaves grow back as early as late February.
Boston ivy can be distinguished from Virgina creeper by its leaves. The leaves of Boston ivy are similar to those of the grapevine when mature and its berry stalks are dull in colour. The leaves of Virgina creeper leaves are similar to those of Boston ivy when young but they split into leaflets as they mature and its berry stalks are bright orange-red. To gain the quickest and most complete coverage, Virginia creeper and Boston ivy should be planted close to a supporting wall or fence, with several plants put into the ground a couple of metres apart from each other. Alternating Boston ivy and Virginia creeper and allowing them to grow into and across each other will give you bright green cover from spring through summer and early autumn, followed by a blaze of colour in the late autumn. Keep them well watered in the growing season and water them very frequently in the hot months — daily while they are still small and not yet established. n
ISSUE 119 JUNE 2019
113
mediterranean atmosphere
coincasa
OPEN MON TO FRI 9AM TO 8PM | SAT 9AM TO 6PM | SUNDAYS & PUBLIC FROM 10AM TO 6PM
DRINKS T&F
HELLO SUMMER Welcome the warmer evenings with the best of Taste&Flair’s cocktails. Cocktail recipes: Rodney Pisani Props & styling: Taste&Flair
ISSUE 119 JUNE 2019
115
T&F DRINKS
Photo: George Scintilla
Tom Collins Evoke the sense of a slower pace of life with this timehonoured drink. 5.5cl dry gin 3cl Finest Call Sweet & Sour Mix a dash of Angostura Bitters 1.5cl maraschino liquor Soda water
Fill a glass with ice, pour over the liquor, mixer and gin and top up with soda water. The first published recipe for a Tom Collins is in Jerry Thomas’s Bar-Tender’s Guide of 1876. Thomas was perhaps the most famous bar-tender in New York City at the time. This contemporary recipe is a little different.
Jalisco gem This bitter sweet drink is sharply refreshing and just what you need to start a party. 4.5cl tequila 1.5cl red vermouth 1.5cl honey and vanilla liqueur 4 dashes chocolate bitters 1cl fresh lemon juice
Shake all the ingredients and strain onto ice in a Hobstar glass. Garnish with berries and fresh mint. Tequila is distilled from the blue agave plant in the area surrounding the city of tequila in Jalisco, Mexico. It is a type of mescal, the generic name for alcohol distilled from agave plants – but the name ‘tequila’ can be used only for mescal made from the blue agave. The red volcanic soil around tequila is particularly well suited to the growing of the blue agave: more than 300 of them are harvested each year for tequila production. Photo: Brian Grech
116
ISSUE 119 JUNE 2019
FRESH AND DELICIOUS MENU IN AN IDYLLIC, AL-FRESCO SETTING.
R
ES
E GALLE
T
H
Y
T
Premium meats, seasonal seafood, pastas, pizza or just a light snack, the Galley bar & restaurant welcomes guests to a light lunch or dine in style on our spectacular terrace on the water’s edge. Fully stocked bar with a good selection of wines, spirits and cocktails and easy parking.
TA U R A N
THE GALLEY R E S TAU R A N T
Ta’ Xbiex Seafront. Open for lunch and dinner. For reservations call: 2131 8801 / 7931 8801 or email: reservations@thegalleytaxbiex.com
T&F DRINKS
Strawberry and Pepper G&T Greet summer with the last of the spring strawberries. 10 slices of fresh strawberry (the fruit should be firm, not too ripe or soft) 2 pinches black peppercorns 6cl gin
Infuse the pepper and strawberries in the gin for up to 48 hours. Fill large, sparkling wine goblets with lots of ice cubes and pour in the infused gin. Top up with tonic water and stir.
Photo: Alan Carville
Gin came to be associated with British colonial life in the 20th century because it was used to mask the bitter flavour of anti-malarial quinine, which was dissolved in carbonated water: what we know today as tonic water. The result, originally a medicinal drink, went on to become the classic gin and tonic cocktail. Modern tonic water, however, contains only a trace of quinine
Ginger, basil, lime Cool and tempting, this tastes even better than it looks. 6cl dry gin infused with ginger, basil and lime for 24 hours 4 small slices of ginger 8 large, perfect basil leaves Tonic water to top up
Serve this in a jar with plenty of ice. Pour the infused gin over the ice, basil leaves, and ginger slices. Top up with tonic.
118
ISSUE 119 JUNE 2019
Photo: Alan Carville
Gin is a distilled alcoholic spirit which takes both its name and its predominant flavour from the juniper berry (Juniperus communis). it is derived from an older drink, called jenever, which was originally made by the Dutch by distilling malt wine. the habit and mode of production was a Dutch ‘export’ to london, and the expression ‘Dutch courage’ – downing a stiff drink before doing something you dread – is thought to have its origins there.
T&F DRINKS
Photo: Michael Cutajar
Watermelon Paloma A fruity concoction guaranteed to cool you down on a hot summer day. 2.5cl tequila 2cl Triple sec liquor 2cl Watermelon syrup 1 pinch salt 2cl fresh lime juice 4cl apple juice
Shake all the ingredients together and pour them over ice into a carafe or hurricane glass. 120
ISSUE 119 JUNE 2019
Tequila is a Mexican “designation of origin” product in more than 40 countries, protected through bilateral agreements, and has had protected designation of origin status in the European Union since 1997. In Mexico, tequila is served neat, but elsewhere in the world it tends to be drunk with salt and lime.
DRINKS T&F
Sherry Flip One for those who prefer sweet to sour. 4cl dessert sherry 1cl simple syrup 6cl egg-white splintered cinnamon stick, to garnish
Shake all the ingredients except the cinnamon in a cocktail shaker, until frosted, and pour into a martini glass. Garnish the surfaced with splinters of cinnamon stick.
Photo: Michael Cutajar
Photo: Alan Carville
Simple syrup is made by dissolving sugar in an equal amount of water (ratio of 1 part sugar to 1 part water) over medium heat, without allowing the water to boil. You can make up a quantity of this to use as needed. Allow the syrup to cool down and then pour the unused amount into a screw-cap bottle and store it in your fridge.
Spring Mash Sharp and sweet, this drink’s perfect for sharing. 4cl Bourbon whisky 4 red cocktail cherries 8 fresh mint leaves sugar cane syrup 2cl fresh lemon juice
Muddle the ingredients together and pour over crushed ice into a large tumbler. This cocktail is made with bourbon whiskey infused with honey and liqueur. You can make your own sugar syrup by boiling two parts sugar with 1 part water for five minutes and then letting it cool down.
ISSUE 119 JUNE 2019
121
T&F DRINKS
Photo: Alan Carville
Blackberry and apple G&T A delightfully satisfying sundowner for warm summer evenings. 6cl gin, infused with blackberries and apple for 48 hours 5 fresh blackberries half an apple, unpeeled and sliced tonic water to top up
Fill a large wine goblet with lots of ice, add the apple slices and blackberries, pour the infused gin over the ice and top up with tonic water. In the 18th century, gin in was distilled in pot stills and considerably sweeter than it is today. The invention of the column still in the first half of the 19th century made a drier style possible. This style – the London Dry – became far more popular and is the one known today.
122
ISSUE 119 JUNE 2019
Sheer Driving Pleasure
OUTDOOR LIVING
WE HAVE IT ALL
OPEN MON TO FRI 9AM TO 8PM | SAT 9AM TO 6PM | SUNDAY & PUBLIC HOLIDAYS 10AM TO 6PM
T&F TRENDS
p Bring a piece of classic ancient Greek culture to your home. Decorative figurines, statues, bookends, candleholders and more at HENRI Luxury Gift Boutique. Unique gift ideas for him, for her, or for yourself. Outlets: Pjazza Tigné & Mdina (next to Palazzo Falson) Tel: 2010 6306 or facebook/henrimalta p Le Terre Di Cielo. Cielo Ceramica is the first company in the world to create a range of unique and innovative ceramic colours. The company has won numerous international awards for design and contains those values that distinguish the excellence of Italian manufacture, a reference point for quality known around the world: the quality of the design, the selection of the best materials, the attention to detail, the knowledge of craftsmanship and the constant search for harmony between form and function. Available exclusively from Satariano, Valley Road, B’Kara. Tel: 2149 2149.
Handmade lanterns by Mdina Glass look stunning indoors or out and each piece is finished off with a high-grade leather handle for a timeless look. Light them up at night with a candle or fairy lights for a truly striking ambience. See the options in-store or online at www.mdinaglass.com.mt. For more information, call +356 2141 5786, email onlinesales@ mdinaglass.com.mt or find Mdina Glass on facebook.com/mdinaglass
p Combine fresh Dulux colour with key pieces. Painting your walls in one soft, silky shade gives you a pared-back canvas for styling the perfect room. To recreate this opulent look, accentuate the warm pink undertones of Copper Blush with rich accessories in deep blues, emerald greens and dark yellows. Layer the bed with coordinated throws and cushions, then bring everything together with a standout feature that picks up on a single colour in the decor - like these mustard curtains that match the throw. For more colour ideas visit www.dulux.com.mt
p Wonderful wallcoverings from Wall & Deco. The beauty of these wallcoverings isn’t only the designs, palettes, patterns and textures but also that they can be custom-made to create unique one-off designs. Over the years Wall & Deco has also expanded and introduced 2 other systems: OUT SYSTEMS for external walls and facades and WET SYSTEMS for damp spaces such as bathrooms and shower rooms. Available exclusively from Satariano, Valley Road, B’Kara. Tel: 2149 2149.
124
ISSUE 119 JUNE 2019
t Make a bold statement and create the perfect evening ambience with distinctive handmade glass table lamps by Mdina Glass. Available in a range of colour patterns, shapes and sizes, these wonderful pieces can be bought with or without the shade. See them in-store or online at www.mdinaglass.com. mt. For more information, call +356 2141 5786, email onlinesales@mdinaglass.com. mt or find Mdina Glass on facebook.com/mdinaglass t Hugy by Roger Pradier is an outdoor wall light that brightens outdoor areas while guaranteeing a sense of security and safety. Roger Pradier offer over 60 collections in a wide range of colours and are renowned for the quality of their materials, with a corrosionresistant aluminium treatment guaranteed for 25 years. Available at Elektra Ltd., Qormi.
T&F TRENDS
2 3
1
4 1. Elba Restaurant is located within the recently renovated 18th Century building situated on the Bahar ic-Caghaq shore line and serves a fine selection of homemade pastas and pizzas, fresh local fish and quality meats. This beautiful and imposing building currently also houses the recently opened Barlatte Gelato and Cafe serving a wide selection of ice cream and cakes. Elba is open everyday for lunch and dinner. For bookings phone 2138 1639 or 9949 9960. 2. San Michel Pure Table Water, a long-time supporter of tennis in Malta, has appointed top world junior tennis player Francesca Curmi, as brand ambassador. Since 2014, Francesca has played in 81 international tennis tournaments, notching up more than 285 competitive matches. In January 2019 she was ranked number 52 on the world Junior circuit and has to date participated in all the junior Grand Slams – Roland Garros, Wimbledon, US Open and Australian Open. During 2018 Francesca beat 8 of top 50 world junior players. This year Francesca will start her ITF World Tennis Tour. San Michel Pure Table Water is bottled, marketed and distributed across Malta and Gozo by Simonds Farsons Cisk plc.
126
ISSUE 119 JUNE 2019
3. Pascual Bifrutas milk and juice is a functional drink made from Pascual skimmed milk and fruit, providing an unmistakable flavour and a natural source of vitamins A, C and E. Vitamic A is essential for normal bone growth while Vitamins C and E help protect cells from free radical damage. The Pascual Bifrutas range includes Tropical, Mediterraneo, Pacifico and Ibiza, available in 1L, 330ml or 200ml. Follow us on Facebook to find out more facebook.com/PascualMalta 4. Discover Viento at Urban Valley Resort & Spa, set within the beautiful and tranquil landscapes of Wied Ghollieqa nature reserve (located off the Kappara Junction, direction San Gwann). This outdoor Rum & Gin themed bar is the ideal summer destination for an evening gathering or simply to unwind after a hard day’s work. Share delicious flavoursome nibbles from our extensive tapas menu and sip on refreshing cocktails. Exclusive and corporate events packages are also available. Call 2135 5926 or email info@urbanvalleyresort.com
5 5. A truly unique Maltese culinary experience. Situated in the heart of Mosta, Ta’ Marija Restaurant encourages you to savour creative Maltese and Mediterranean cuisine. With more than 50 years of experience, the family run restaurant offers an elegant warm ambience with a quality, friendly service. Ta’ Marija is open 7 days a week for lunch and dinner, with Maltese themed nights every Wednesday and Friday (complete with folk dancers, mandolins and guitars) and an all-inclusive buffet extravaganza on Saturday nights and Sunday lunches for only €30, with regular live shows and entertainment. For bookings call on 21434444. Find out more at www.tamarija.com 6. Decanter World Wine Award for Delicata’s Medina Vermentino Zibibbo. Delicata’s 2018 Medina Vermentino Zibibbo DOK Malta has landed a bronze medal at the Decanter World Wine Awards, judged by the world’s top wine experts. This dry white wine by Delicata was characterised as having “a fresh, aromatic nose of white flesh fruit and white flowers with good fruit intensity on the palate and persistent length”. Delicata is the only Maltese winery to win at the 2019 DWWA. www.delicata.com
TRENDS T&F
6
7
8
9
10
7. Michele Chiarlo’s extensive vineyards stretch over more than 272 acres of Piedmont, including the hills surrounding Canelli, which offer an ideal microclimate for growing Moscato. Michele Chiarlo Nivole Moscato d’Asti DOCG is characterised by its brilliant straw yellow colour. On the nose it is floral with notes of peach and apricot. Its creamy and fragrant taste, with a pleasant fine bubble and a finish which is particularly fresh, makes Nivole constantly the best Moscato. The result is a wine with such a delicate finesse that Michele Chiarlo named it Nivole after the Piedmontese word for clouds. Abraham’s Supplies Co. Ltd. Tel: +356 2156 3231 viniecapricci@abrahams.com.mt www.viniecapricci.com 8. The new vintage of Meridiana Wine Estate’s Fenici Rose DOK Malta is now on sale. Fenici Rose is made from hand-picked, carefully selected Cabernet Sauvignon grapes. It has a pale pink colour with aromas of strawberries and raspberry with floral notes and a fresh and well balanced acidity. This wine may be served as an aperitif or with dishes consisting of seafood or white meats. For information about Meridiana Wine Estate’s full range of wines, see www. meridiana.com.mt or find us on Facebook. Trade Enquiries: S Rausi Trading, Stadium Street, Gzira www.srausi.com
9. Louis Jadot Chablis is one of the best-known names in the business, producing this signature wine in the Chablis part of Burgundy, from 100% chardonnay grapes. Golden in colour, the nose of this white is fresh and floral, while the palate is juicy and zesty with a nice level of acidity and sweet, earthy essences of stone fruits that lead to a dry, satisfying finish. Trade Enquiries: Attard & Co. Food Ltd. Tel: 2123 7555 facebook.com/attardcowines 10. Street Kitchen’s easy-to-use scratch kits gather the essence of real street cuisines, allowing you to create authentic dishes in three simple steps. Bring your own distinctive style to your products. We only ask that you cook with joy. Trade Enquiries: Attard & Co. Food Ltd. Tel: 2123 7555 facebook.com/attardcofood
ISSUE 119 JUNE 2019
127
T&F ART
LOVE AND DESIRE Pre-Raphaelite Masterpieces from the Tate I
n 1848, when political and social revolutions were breaking out across Europe, seven students in London came together to start their own revolution to free British painting from established conventions and dependence on old masters. The secret society took the name Pre-Raphaelite Brotherhood, signifying their opposition to the Royal Academy’s promotion of the Renaissance master Raphael. Their ambitious aim was to restore the artistic principles and practices which were regarded as characteristic of Italian art before Raphael. Thanks to the collaboration of Tate Britain with Palazzo Reale, some of the splendid paintings by members of the Pre-Raphaelite circle will be on display in Milan for the first time this month. Opening at Palazzo Reale on 19th June, Love and Desire will present 80 works in thematic sections, exploring the universe of the Pre-Raphaelite movement and the spirit of collaboration which was one of its fundamental elements. A central theme of the exhibition is the poetry of Pre-Raphaelite artists, whose characteristic “medieval modernity” owes much to pre-Renaissance Italian culture. At the heart of the exhibition is the Pre-R aphaelite movement’s impact on the way of art is conceived. Its compelling charm had a determining influence on the formative process of successive generations of artists and is still extraordinarily current today. The display includes iconic paintings which rarely leave the UK, including John Everett Millais’ Ophelia, John William Waterhouse’s the Lady of Shalott, and one of the most popular Pre-Raphaelite paintings, Arthur Hughes’ April Love. The exhibition is curated by Carol Jacobi, Curator British Art of the London Museum, with specialist input by Maria Teresa Benedetti on the relationship of the Pre-Raphaelites with Italy.
April Love, Hughes’s best-known work and one of the most popular of all PreRaphaelite paintings, was first owned by the design entrepreneur, William Morris. The painting suggests a rift between a young couple, as the woman turns away from a suitor who tries to kiss her hand. Rose petals are scattered at her feet, symbolising the fragility of young love.
When this painting by Walter Howell Deverell was first exhibited, it was accompanied by a quotation from “Leaves from the Note-Book of a Naturalist” by W.J.Broderip: “But after all, it is very questionable kindness to make a pet of a creature so essentially volatile. An early associate of the Pre-Raphaelite Brotherhood, Deverell died young. A fellow PreRaphaelite, Burne-Jones, and his wife later bought the painting as a link with the past. Walter Howell Deverell (1827-1854) A pet, 1853 Oil on canvas, 117,5 x 81,6cm Tate: Purchased 1911 ©Tate, London 2019
Love and desire. Pre-Raphaelite Masterpieces from the Tate Palazzo Reale, Piazza Duomo, Milan • 19th June to 6th October 2019. Opening times: Monday 2.30pm-7.30pm Tuesday, Wednesday, Friday and Sunday: 9.30am-7.30pm. Thursday and Saturday: 9.30am-10.30pm
The next issue of will be out on 7th July 2019 with The Malta Independent on Sunday.
128
ISSUE 119 JUNE 2019
Arthur Hughes (1832-1915) April Love, 1855-56 Oil on canvas 88,9 x 49,5cm Tate: Purchased 1909 ©Tate, London 2019
For advertising, contact Sean Ellul on +356 7921 0705 or 21 345 888 ext 123 sellul@independent.com.mt
THE ALL NEW MAZDA 3 BOOK YOUR TEST DRIVE TODAY
GasanZammit Motors Ltd., Mriehel Bypass, Mriehel BKR3000 Tel: 27788222 email: mazda@gasanzammit.com mazda.com.mt